WAn androlla is a Galician embutido made from pork. It is similar to the botillo sausages of León.
WBotifarra is a type of sausage and one of the most important dishes of the Catalan cuisine.
WBotillo, Butiellu or Botelo is a dish of meat-stuffed pork intestine. It is a culinary specialty of El Bierzo, a county in the Spanish province of León and also of the region of Trás-os-Montes, in Portugal. The Spanish term botillo, the Portuguese term botelo and Leonese term butiellu derive from the Latin word botellus, meaning intestine.
WChorizo or chouriço is a type of pork sausage.
WChorizo de Pamplona is a sausage that is typical in the cuisine of the Navarre region of Spain It is prepared with equal parts of finely-chopped beef and pork and significant amounts of a strong smoked paprika, pork fat and a natural or plastic casing which is designated to have a minimum size of forty millimeters in diameter. The red-orange coloration is due to the addition of paprika, which is abundant in Navarre. Despite its local name, it is a very common type of sausage in delicatessens around the Spanish territory. It is also produced and sold in Pamplona, Spain.
WEmbutido, enchido or embotit (Catalan) is one of the many varieties of cured, dry sausages found in the cuisines of Iberia and the former Spanish and Portuguese colonies.
WFuet is a Catalan thin, dry cured, 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.
WLonganiza is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of several regions of Spain, Argentina, Uruguay, Puerto Rico, Dominican Republic, El Salvador, Mexico and Chile. In the Philippines, it is called longganisa and differs greatly with hundreds of variants with different vernacular tastes and forms due to the 144 ethno-linguistic groups in the archipelago.
WMorcón is a type of chorizo, eaten in much the same way. It is typical of the regions of Andalusia and Extremadura and the province of Salamanca. The difference is the meat with which it is made, which is usually lean without much fat content, and that the meat is stuffed into a section of pork large intestine.
WSalchichón is a Spanish summer sausage that is made by smoking, drying, cooking or some combination. It is made with pork, although some recipes use other meats including ox, veal or horse.
WSobrasada is a raw, cured sausage from the Balearic Islands made with ground pork, paprika and salt and other spices. Sobrasada, along with botifarró, are traditional Balearic meat products prepared in the laborious but festive rites that still mark the autumn and winter pig slaughter known as a matança in Majorca and Ibiza. The chemical principle that makes sobrassada is the dehydration of meat under certain weather conditions which are typical of the late Balearic autumn.