Английская Википедия:Embutido
Шаблон:Short description Шаблон:For
Шаблон:Lang (Spanish and Brazilian Portuguese), Шаблон:Lang (European Portuguese) or Шаблон:Lang (Catalan) is a generic term for cured ground meat products. The dictionary of the Royal Spanish Academy defines it as "intestine stuffed with minced meat, mainly pork; intestine stuffed with diverse ingredients"[1][2] (the Spanish word comes from the verb "embutir", "to stuff"). The term often applies to any of the many varieties of cured, dry sausages found in the cuisines of Iberia and the former Spanish and Portuguese colonies.[3]
In Philippine cuisine, however, due to the fusion of Spanish and American cuisine in the islands, Шаблон:Lang (or Шаблон:Lang) refers to a type of meatloaf wrapped around slices of egg and sausage.[4]
Varieties
Specific varieties include, among many others (see list of sausages for the various countries):
- Chorizo/chouriço
- Sobrassada from the Balearic Islands
- Botifarra from Catalonia
- Butifarra Soledeña
- Fuet from Catalonia
- Salchichón
- Blood sausage (morcilla, morcela)
- Androlla from Galicia
- Linguiça/longaniza
- Alheira
- Farinheira
- Botillo/botelo, also known as chouriço de ossos
- Paio
- Chosco de Tineo from Asturias
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Exposition of "embutidos"
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Embutidos from Spain
See also
References
Шаблон:Sausage Шаблон:Authority control
- ↑ Шаблон:Cite encyclopedia
- ↑ Шаблон:Cite web Illustrating use of "embutido" for all sorts of sausages, fresh and dried, including frankfurters
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite news
