embutidos

Embutidos are a class of processed meat products formed by stuffing ground or minced meat—usually pork—into casings and subjecting it to curing, smoking, and/or fermentation. They are typically dry-cured or cooked, and many are designed to be eaten without cooking. They are common in Spain, Portugal and Latin America, as well as other Mediterranean and European cuisines.

The production involves salting and curing agents such as nitrites, sometimes sugar, and spices. The mix is stuffed into natural or synthetic casings, shaped into sausages or ropes, and then dried, aged, or smoked for varying times. The result is flavor concentration, texture variation, and extended shelf life. Basic safety guidelines apply: keep dry-cured products in a cool, dry place; refrigerate after opening.

Common types include chorizo (paprika-spiced sausage), salchichón (pork with fat, mild curing), fuet (thin Catalan dried sausage), morcilla (blood sausage), and lomo embuchado (cured loin). Other regional variants include smoked sausages, pepperoni-like products, and various regional salamis. They can be categorized as embutidos secos (dry-cured) and embutidos cocidos (cooked or semi-cooked).

In culinary use, embutidos are often served in slices as tapas, antipasti, or sliced for sandwiches, and are central to charcuterie boards. They reflect local traditions and meat-curing techniques, with many varieties protected by regional quality marks or names in some countries.