Embutido

Embutido (Spanish and Brazilian Portuguese), enchido (European Portuguese) or embotit (Catalan) is one of the many varieties of cured, dry sausages found in the cuisines of Iberia and the former Spanish and Portuguese colonies.

There are many variations of Pork Embutido Recipe. In many countries, it is called Meatloaf and there are a variety of ways to prepare it. It even comes in different shapes and sizes but here in the Philippines this dish is always round and it’s either big or small where the bigger version is mostly used in parties. Some steam it while others cook it in the oven. Some put raisins in it, oats which act as a meat extender, carrots and many more flavorful combos and some even top it with tomato ketchup to keep it moist but the outcome is always the same, it is tasty and delicious^[1]

Specific varieties include:

• Chorizo/Chouriço
• Sobrassada from the Balearic Islands
• Botifarra from Catalonia
• Fuet from Catalonia
• Blood sausage (morcilla, morcela)
• Androlla from Galicia
• Linguiça/longaniza
• Alheira
• Farinheira
• Botillo/Botelo, also known as chouriço de ossos
• Paio
• Butifarras Soledeñas

• 
  Exposition of "embutidos"
• 
  Embutidos from Spain
• 
  Butifarras Soledeñas from Colombia

See also

• List of sausages

References