| NOM | food | salsitxa, embotit | highly seasoned minced meat stuffed in casings |
|---|---|---|---|
| food | salsitxa | sausage containing pork |
| Sentit | Highly seasoned minced meat stuffed in casings. | |
|---|---|---|
| Sinònim | embotit | |
| Específic | botifarra negra, botifarró | A black sausage containing pig's blood and other ingredients |
| carn en gelatina | sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pig | |
| chipolata | A small thin sausage | |
| frankfurt, salsitxa de Frankfurt, wienerwurst | A smooth-textured sausage of minced beef or pork usually smoked | |
| mortadel·la | large smooth-textured smoked sausage of beef and veal and pork | |
| pepperoni | A pork and beef sausage (or a thin slice of this sausage) | |
| salami | Highly seasoned fatty sausage of pork and beef usually dried | |
| salsitxa | sausage containing pork | |
| xoriço | A spicy Spanish pork sausage | |
| General | carn | The flesh of animals (including fishes and birds and snails) used as food |
| Anglès | sausage | |
| Espanyol | embutido, salchicha, salchichón | |
| Sentit | sausage containing pork. | |
|---|---|---|
| Específic | bratwurst | A small pork sausage |
| General | embotit, salsitxa | Highly seasoned minced meat stuffed in casings |
| Anglès | pork sausage | |
| Espanyol | salchicha | |
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