Embuto

Embuto is a term used in Portuguese-speaking regions to refer to a category of processed meats better known in English as embutidos or sausages. In many contexts, embuto is used as a shorthand for embutido, though embutido remains the standard noun in most dictionaries. The word comes from embutir, to stuff or fill, reflecting the method by which the products are made: ground meat with fat and seasonings is stuffed into casings and then cured, smoked, or cooked.

Embutos include a variety of products, from fresh sausages to cured and cooked items. Common forms include linguiça, chouriço, morcela (blood sausage), paio, and salame. The preparation and seasoning vary by region, producing different textures, flavors, and degrees of smoke or dryness. They are typically sold in butcher shops, markets, and supermarkets and are used in a wide range of dishes, including stews, soups, grills, and sandwiches.

Quality and labeling vary, but many embutidos are sold ready to cook or ready to eat, depending on curing. In regional cuisines, embuto is an everyday staple and an important element of charcuterie traditions.

See also: Embutido; Charcuterie; Sausage.