Lomo Embuchado

LOMO EMBUCHADO:

For its preparation, the backs are made to cure in salt for a day or two, then washed to remove salt and allowed to flash off a couple of days until they are well drained. Subsequently, marinated with a dressing made ​​with paprika, garlic, oregano and olive oil. Finally, after pickling, are introduced into elongated casings and hung for a cure in a cool, dry place for at least two months.

When the raw material comes from Iberian breed pigs, there is a distinction and speak of Iberian pork loin. No appreciable differences in their manufacture, but the healing period is longer. The pork loin should be eaten raw, thinly sliced ​​and served as a cover, sometimes in a sandwich.

One of the most important characteristics of pork loin, nutritional level, is its high protein content in relation to its fat. For every 100 grams of pork loin, there are 50 grams of protein and fat only 8.

fuente : wikipedia

Butifarra

BUTIFARRA:

Botifarra: is a type of sausage and one of the most important dishes of the Catalan cuisine.
It comes in different versions, some of the most representative are:

• Raw botifarra, botifarra vermella or botifarra crua, or roget. It is also known as llonganissa in many places of the Catalan cultural area. This botifarra grilled and served with white beans is an emblematic Catalan dish (botifarra amb mongetes).
• Black botifarra, botifarra negra or negret.
• Botifarra catalana, large botifarra similar to cooked ham; it may contain truffles.
• Botifarra d'ou, containing egg in the mixture.
• White botifarra, botifarra blanca or blanquet. Its main ingredient is fat-less meat (carn magra ). It does not contain any blood in its mixture.
• Rice botifarra, botifarra de arroz, contains boiled rice together with meat and spices.
• Bisbe and bull, as well as Bisbot negre and bull negre, are thick blood botifarra varieties made with different sections of trip.

fuente: wikipedia

This type of sausage is very similar with the shit

Cecina

CECINA:

In Spanish, cecina means "meat that has been salted and dried by means of air, sun or smoke". The word comes either from the Latin siccus (dry) or from the Celtic ciercina related to modern Spanish "cierzo" or Northern wind.
The best known cecina is Cecina de León, which is made of the hind legs of beef, salted, smoked and air-dried in the province of León in Northwestern Spain, and has PGI status.
It is often made with horsemeat.
The word cecina is also used to name other kinds of dried or cured meat in Latin America. In Mexico, most cecina is of two kinds: sheets of beef that are marinated and a pork kind that is pounded thin and coated with chili pepper (this type is called cecina enchilada, or carne enchilada).^[1] The beef version is salted and marinated and laid to dry somewhat in the sun. The town of Yecapixtla is well-known for its version of the dish which varies from region to region.<sup>[2]

FUENTE : WIKIPEIDA</sup>

Fuet

FUET:

Fuet (Eastern Catalan: [fuˈɛt], Western Catalan: [fuˈet]) is a Catalan thin, cured, dry sausage of pork meat in a pork gut. The most famous is made in the comarca (county) of Osona and is also known as Vic fuet (fuet de Vic, after the city of Vic, capital of Osona).^[1] Other places that have long tradition of making it are the city of Olot and the surrounding zones.

fuente: wikipedia

Mortadela

MORTADELA

Mortadella (Italian pronunciation: [mortaˈdɛla]) is a large Italian sausage^[1] or cold cut (salume /sa'lume/) made of finely hashed or ground, heat-cured pork sausage, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). Mortadella is a staple product of Bologna, Italy. It is delicately flavored with spices, including whole or ground black pepper, myrtle berries, nutmeg, coriander and pistachios, jalapeños and/or olives, though those with flavours other than ground pepper and myrtle are not made with the original recipe from Bologna.

fuente: wikipedia

Salami

SALAMI:

Salami is cured sausage, fermented and air-dried meat, originating from one of a variety of animals. Historically, salami has been popular among Southern European peasants because it can be stored at room temperature for periods of up to 10 years, supplementing a possibly meager or inconsistent supply of fresh meat. Varieties of salami are traditionally made in Italy, France, Hungary, Germany, Spain, Serbia, Slovenia, Croatia, Czech Republic, Netherlands, Belgium, Luxembourg, Greece, Romania, Macedonia, Bulgaria, Poland and Turkey

fuente: wikipedia


In a serie of tv LQSA one person use the word "salami" to expresed other bad word.

Salchichon

SALCHICHON

Summer sausage is any sausage that can be kept without refrigeration. Summer sausage is usually a mixture of pork and other meat such as beef or venison. Summer sausage can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar.
Summer sausage, like many sausages, uses leftover scrap meat and organ meat that would otherwise be wasted. However some brands of summer sausage do not use scrap meats

fuente : wikipedia