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 do not quite forgive a giver. The hand that feeds us is in some danger of being bitten. We can receive anything from love, for that is a way of receiving it from ourselves; but not from any one who assumes to bestow. We sometimes hate the meat which we eat, because there seems something of degrading dependence in living it.”
—Ralph Waldo Emerson (1803–1882)
“When the weather is bad as it was yesterday, everybody, almost everybody, feels cross and gloomy. Our thin linen tents—about like a fish seine, the deep mud, the irregular mails, the never to-be-seen paymasters, and “the rest of mankind,” are growled about in “old-soldier” style. But a fine day like today has turned out brightens and cheers us all. We people in camp are merely big children, wayward and changeable.”
—Rutherford Birchard Hayes (1822–1893)