Processed Meat and Fish
- Spanish sausages
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Morcilla Black pudding, blood pudding |
sausage | a wide variety blood pudding. The most well known and widespread is "morcilla de Burgos" which mainly contains pork blood and fat, rice, onions, and salt. | ||
| Botifarra | Catalonia | sausage | sausage | |
| Cecina | meat | meat that has been salted and dried by means of air, sun or smoke" | ||
| Chistorra | Navarre | sausage | a type of sausage from Navarre, Spain. It is made of minced pork, or a mixture of minced pork and beef. It is usually fried or grilled, and is a popular ingredient in tapas. | |
| Chorizo Chourizo, Chouriço, Xoriço |
sausage | several types of pork sausage originating from the Iberian Peninsula. | ||
| Fuet | Catalonia | sausage | a Catalan thin, cured, dry sausage of pork meat in a pork gut. The most famous is made in the comarca (county) of Osona | |
| Jamón | ham | a cured ham from Spain. There are two primary types of jamón: Jamón serrano and Jamón ibérico | ||
| Jamón ibérico pata negra |
ham | a type of cured ham produced only in Spain. It is at least 75% black Iberian pig, the only breed of pig that naturally seeks and eats mainly acorns | ||
| Jamón serrano |
ham | a type of jamón generally served raw in thin slices, similar to the Italian prosciutto crudo. | ||
| Lacón Gallego |
Galicia | a dried ham | ||
| Lechazo | meat | a Spanish meat made from unweaned lambs, | ||
| Lomo | meat | a cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin | ||
| Longaniza | sausage | a pork sausage (embutido) similar to a chorizo. | ||
| Mojama | Andalusia | seafood | filleted salt-cured tuna originating in Phoenicia. It is usually served in extremely thin slices with olive oil and chopped tomatoes or almonds. |
Read more about this topic: List Of Spanish Dishes, Foodstuffs
Famous quotes containing the words meat and/or fish:
“We can only proselytize fresh meat, putrid meat begins to have strong convictions of its own.”
—Samuel Butler (1835–1902)
“Memory is a net; one finds it full of fish when he takes it from the brook; but a dozen miles of water have run through it without sticking.”
—Oliver Wendell Holmes, Sr. (1809–1894)