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:
“Take two pounds of meat from the rump, boil three days in a deep kettle with the head of an axe, and, then, throw away the meat and eat the axe.”
—State of Utah, U.S. public relief program (1935-1943)
“Science, which cuts its way through the muddy pond of daily life without mingling with it, casts its wealth to right and left, but the puny boatmen do not know how to fish for it.”
—Alexander Herzen (1812–1870)