embutes

Embutidos are a category of Spanish and Portuguese cured meat products. The term "embutido" itself translates to "stuffed" or "stuffed into a casing," referring to the common method of preparation where seasoned ground meat is encased in natural or artificial intestines. This process is central to the preservation and flavor development of these charcuterie items.

The variety of embutidos is extensive, with regional specialties and distinct ingredients. Common meats used include pork, and sometimes beef or game. Spices and seasonings play a crucial role in defining the character of each embutido. Paprika, garlic, salt, and pepper are fundamental, while others might incorporate herbs, wine, or other flavorings. The curing process, which involves salting and air-drying, can last for weeks, months, or even years, resulting in a range of textures from soft and spreadable to firm and dry.

Popular examples of embutidos include chorizo, a sausage seasoned with paprika, which can be sweet or spicy and is often smoked; salchichón, a cured sausage typically made with pork and seasoned with black pepper; and lomo embuchado, which is cured pork loin seasoned and stuffed into a casing. These products are often enjoyed as tapas, part of larger charcuterie boards, or incorporated into various dishes. Their rich flavors and varied textures make them a significant part of Iberian culinary traditions.