Embutidos—Spain’s wide range of cured, dried, and cooked sausages—are a key part of traditional Spanish cuisine. Whether you’re buying property in Spain or spending extended time here, understanding the different types of embutidos and how they are used can help you navigate local food culture and make informed choices at the market or butcher shop.
What Are Embutidos?
“Embutido” is a general Spanish term for sausage. Most are made from pork, seasoned, and stuffed into a casing, but variations exist depending on region and preparation method. Some are cured and eaten sliced, while others require cooking.
Common Types of Embutidos
- Chorizo: A cured sausage seasoned with paprika (pimentón). It can be spicy or mild, depending on the region. It is used both in cooking and as a cold cut.
- Salchichón: Similar in appearance to chorizo, but typically seasoned with black pepper instead of paprika. Eaten sliced, without cooking.
- Lomo embuchado: Whole pork loin that is seasoned and air-dried. Lean and high in protein, usually served thinly sliced.
- Morcilla: A type of blood sausage. Ingredients vary by region—for example, rice in Burgos, onions in León, or spices in Asturias. Some are firm and sliced, others are soft and used in cooking.
- Fuet: A thin, dry-cured sausage from Catalonia. It has a mild flavour and is usually eaten as a snack or appetizer.
Regional Variation
Embutido recipes differ across Spain, reflecting local climates, ingredients, and traditions. For example:
- Extremadura and La Rioja are known for smoky, spicy chorizos.
- Catalonia produces a variety of soft and hard sausages, such as fuet and longaniza.
- Castile and León offers a range of morcillas and robust cured meats suited to stews.
Many regions have protected geographical status (DOP or IGP) for their embutidos, which ensures that traditional methods and ingredients are used.
How Embutidos Are Used
Embutidos are served in a variety of ways:
- Eaten cold, sliced thinly as part of a tapas spread or sandwich.
- Cooked, as ingredients in dishes such as:
- Lentejas con chorizo (lentils with chorizo)
- Fabada asturiana (bean stew with morcilla and chorizo)
- Chorizo a la sidra (chorizo simmered in cider)
Buying Embutidos
When purchasing embutidos, consider:
- Quality labels: Look for DOP or IGP-certified products.
- Curing method: Some are ready to eat, others are raw and need to be cooked.
- Freshness: Buy from established butchers or markets, especially in rural areas where local production is common.
Prices vary based on ingredients, curing time, and brand. Industrial products are widely available in supermarkets, while artisan varieties are found in specialist shops or directly from producers.
Storage and Shelf Life
Cured embutidos can be stored in a cool, dry place for weeks or months. Once sliced, they should be refrigerated and consumed within a few days. Fresh sausages (such as raw morcilla) must be refrigerated and cooked before eating.
Summary
Embutidos are a practical and versatile food category in Spain, with many regional styles. Whether you’re stocking a kitchen in your new home or exploring local markets, understanding the types and uses of embutidos will help you make the most of this aspect of Spanish cuisine.
