(Spanish and Brazilian Portuguese), (European Portuguese) or (Catalan) is a generic term for cured meat products. The dictionary of the Royal Spanish Academy defines it as "intestine stuffed with minced meat, mainly pork; intestine stuffed with diverse ingredients" (the Spanish word comes from the verb "embutir", "to stuff"). The term often applies to any of the many varieties of cured, dry sausages found in the cuisines of Iberia and the former Spanish and Portuguese colonies. In Philippine cuisine, however, due to the fusion of Spanish and American cuisine in the islands, (or ) refers to a type of meatloaf wrapped around slices of egg and sausage. Varieties Specific varieties include, among many others (see list of sausages for the various countries): Chorizo/chouriço Sobrassada from the Balearic Islands Botifarra from Catalonia Butifarra Soledeña Fuet from Catalonia Salchichón Blood sausage (morcilla, morcela) Androlla from Galicia Linguiça/longaniza Alheira Farinheira Botillo/botelo, also known as chouriço de ossos Paio Chosco de Tineo from Asturias See also List of sausages References Catalan cuisine Portuguese sausages Spanish sausages Philippine sausages Fermented sausages