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Sep 6, 2017 10:15
6 yrs ago
22 viewers *
Spanish term

Embutido

Spanish to English Other Food & Drink
This appears several times in responses to a survey from Mexico about sugar consumption. I'm aware it usually means sausage/cold cuts but I'm wondering if it could refer to something else in Mexico. For example:

"Estoy acostumbrado a comer las cosas sin azucar, postres es muy poco, no soy amante de embutidos, dulces o cualquier producto muy eldulzado"

It also comes up in lists like "refrescos, embutidos, helados, dulces"

Thanks in advance, especially to anyone answering from sunny Mexico :)
Proposed translations (English)
4 [sausages and] cooked/deli meats
4 +4 Cured meats and/or charcuterie
4 +2 Sausages
3 +2 cold cuts
5 cold cut/meat
4 Stuffing(s)

Discussion

Thomas Walker Sep 7, 2017:
Lunch meat We did use the term "lunch meat" in my family, growing up in the western U.S. mid-20th C. For us, it referred to meat for use in sandwiches, sometimes but not always pre-sliced, including ham, baloney, turkey, liverwurst, & even extending at times to head cheese (AKA souse). Occasionally, someone who didn't want the carbs would eat the meat on a plate without the bread, but typically in sandwiches.
Charles Davis Sep 6, 2017:
@Helena This one could run and run...

Mortadella/mortadela is an embutido, yes.

"Lunch meat" seems to be just another synonym of cold cuts (US), cold meat(s), deli meats (mainly US), etc., but I would say that luncheon meat is a narrower category. Personally I don't use and haven't often heard the term "lunch meat". In my experience, the main generic UK term for charcuterie of all kinds is simply cold meat. Lunch meat would include sliced ham, but luncheon meat, at least as I have always heard it used, is things like spam: processed meat.

Fiambre includes embutidos, as well as other things. I tend to give priority to the DLE over Wikipedia, and "fiambre" is defined there very broadly:
"1. adj. Dicho de la carne: Que, después de asada, cocida o curada, se come fría y puede conservarse durante bastante tiempo. U. t. c. s. m."
So it certainly includes jamón serrano, for example, as well as jamón york and any kind of cold meat that's been cooked or cured.

Embutido is strictly a sausage of some kind, in the broadest sense, though as I said before it's true that it's often used more loosely, as a synonym of fiambre (at least in Spain). But this is not actually correct.
Helena Chavarria Sep 6, 2017:
Some interesting information Mortadella is a large Italian sausage

https://en.wikipedia.org/wiki/Mortadella

El fiambre es un grupo de origen cárnico y ya procesados. Entre los alimentos englobados bajo el término de fiambre están los embutidos, salchichas, pasteles de carne, etcétera.

https://es.wikipedia.org/wiki/Fiambre

And the English version of 'fiambres' is lunch meat

Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats and deli meats—are precooked or cured meat, often sausages or meat loaves, that are sliced and served cold or hot on sandwiches or on party trays.

https://en.wikipedia.org/wiki/Lunch_meat
Eleanor Bridgwood (X) (asker) Sep 6, 2017:
Thank you to everyone for your help. I was surprised that, in 7000 words all about sugar consumption habits, there were no other references to any savoury foods at all, except for three references to embutidos! Hence I wondered if it was a regional difference in word meaning but I am reassured that it's not. Thanks again :)
Helena Chavarria Sep 6, 2017:
Most of the people I know in Spain use 'embutido' in a general sense, to refer to all kinds of cured meats. They often say 'embutido' when they mean they're going to serve a cold supper.

In my humble opinion, in this case I don't think you can translate 'no soy amante de embutidos' as 'I'm not particularly fond of sausages'.
Charles Davis Sep 6, 2017:
@Eleanor "Embutido" means the same in Mexico as elsewhere:

"Alimento que se prepara rellenando una tripa, natural o artificial, con carne, generalmente de cerdo, picada, molida o hecha en pasta y sazonada con condimentos y especias, como el chorizo y las salchichas"
Diccionario del español de México

Like BNM Medical Tr I've looked for evidence that it can mean anything else in Mexico and found none.

It doesn't actually say in your text that the problem with embutido is sugar, and although some might conceivably contain added sugar I doubt that's the issue. It's surely fat and cholesterol. Eating a lot of embutido is definitely fattening, as well as being bad for your heart. Pity it's so tasty, but I shouldn't say that to a vegetarian :)
Ana Vozone Sep 6, 2017:
Perhaps "rolls with filling", as in "rellenos"?

Proposed translations

15 hrs
Selected

[sausages and] cooked/deli meats

Hi Eleanor. I can confirm that, in Mexico, "embutidos" does indeed mean sausages and cooked/deli meats; nothing to do with sweets or ice cream. It probably appears on lists with sweets because "healthy eating" campaigns tend to go after these foods and because a lot of down-market cooked meats contain sugar too, I believe.

I imagine if you asked most people in Mexico City what "embutidos" refers to, they would say ham and [hotdog] sausages.

All of the above answers are correct, but as for which is the correct term to use for these, it depends on the target country.

Having checked the main supermarket websites in the UK, if your translation is for the UK, I would go with something like "cooked meats" or just to be on the safe side, include "sausages and cooked meats", since not all sausages are sold precooked.

Here are the titles of their website sections for these meat products:

Cooked Meats, Sandwich Fillers & Deli
https://www.tesco.com/groceries/product/browse/default.aspx?...

Cooked Meat
https://groceries.asda.com/dept/chilled-food/cooked-meat/_/1...

Cooked Meats, Deli & Dips
http://www.sainsburys.co.uk/shop/gb/groceries/meat-fish/ham-...

Ham, deli meats & dips
http://www.sainsburys.co.uk/shop/gb/groceries/meat-fish/ham-...

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Note added at 1 day4 hrs (2017-09-07 14:40:59 GMT) Post-grading
--------------------------------------------------

Correction: the link in the third reference above is wrong, it's actually from Waitrose, not Sainsburys:

Cooked Meats, Deli & Dips
http://www.waitrose.com/shop/Browse/Groceries/Fresh_and_Chil...
Something went wrong...
4 KudoZ points awarded for this answer.
+2
1 hr

cold cuts

I consulted DRAE, then went to google.com.mx and tried "embutido dulce", "embutido mexico", and spent 10 minutes scrolling down the page looking at the pictures. If it's anything other than cold cuts, it sure as hell isn't mentioned anywhere. I'd love to be proven wrong, though!

Something at the back of my mind tells me it could mean "jam", probably because a few of those embutido pictures featured a pot of jam beside the sausages.

--------------------------------------------------
Note added at 1 hr (2017-09-06 11:54:15 GMT)
--------------------------------------------------

On second thought, those pots of jam look more like ketchup now.
Note from asker:
Wow,thank you for all your research! I'm wondering if maybe they go in for cold cuts with a high sugar content (honey glazes and things like that) but I'm a vegetarian and I've never been to Mexico so I could be way off! I'll wait and see if anyone else replies but it does look like this could be it.
Peer comment(s):
agree Charles Davis
4 hrs
agree Robert Carter : Yes, that's right. This would work for the US, I believe.
13 hrs
Something went wrong...
2 hrs

cold cut/meat

The proper translation for "embutido" is cold cut. Cold meat is also acceptable.
Example sentence:

Cold cuts are thin slices of cooked meat which are served cold.

Something went wrong...
+4
3 hrs

Cured meats and/or charcuterie

This is what I usually call this type of food. 'Embutido' comes from the verb 'embutir', which means 'to stuff'. It originally referred to different kinds of sausage, when minced meat and seasoning was stuffed (embutido) inside pig's intestines.

One of my sisters has gluten and lactose intolerance and a lot of industrially produced cured meats contain lactose.

Welcome to Food Republic’s illustrated roundup of 30 of our favorite pressed, stuffed, dried, fermented and thinly sliced cured meats. Get to know your new go-to charcuterie, and break out the wooden board for a world-class presentation of time-tested favorites and exotic new friends. Seriously, try the zungenwurst.

http://www.foodrepublic.com/2016/06/07/the-30-essential-cure...

embutir.
De embotir.

1. tr. Hacer embutidos.

2. tr. Llenar, meter algo dentro de otra cosa y apretarlo.

3. tr. Incluir, colocar algo dentro de otra cosa. U. t. c. prnl.

4. tr. Imbuir, instruir.

5. tr. coloq. embocar (‖ tragar mucho y deprisa). U. t. c. prnl.

6. tr. Mec. Dar a una chapa metálica la forma de un molde o matriz prensándola o golpeándola sobre ellos.

7. tr. desus. Injerir, mezclar unas cosas con otras.

http://dle.rae.es/srv/fetch?id=EiQyblU

Curing is the treatment of muscle meat with common salt (NaCl) and sodium nitrite1 (NaNO2). It is applied in the manufacture of sausages or similar products, but also for larger pieces of meat selected for cured meat specialities. In the past, when refrigeration was not commonly available, curing was mainly applied to extend the storage life of entire pieces of muscle meat by using the preserving effects of common salt (in high concentrations) and to a lesser extent sodium nitrite. In modern meat processing, this aspect is less important as more efficient meat preservation methods, in particular cooling and freezing, are available. Curing is now mainly applied to achieve a pink-red colour as well as a typical flavour and taste in processed meat products.

http://www.fao.org/docrep/010/ai407e/AI407E14.htm

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Note added at 3 hrs (2017-09-06 13:40:01 GMT)
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In the previous reference you can read the following information:

In combination with the dry curing salt, also spices and sugars for flavouring and sodium ascorbate for enhancement of a typical curing colour (pickling-red) are used simultaneously.

Other additives used in small amounts include sugars. In only mildly pasteurized products sugar might cause undesirable acidity during prolonged product storage, due to active Lactobacillus bacteria.

---------

Even though the process sounds similar enough for all kinds of cured meat, there are still substantial differences between the hyper-processed “luncheon meat” you can get in plastic packages and traditionally cured products like salami and prosciutto.

First off are the ingredients. Many kinds of sausage use every part of the animal, but makers of cheap supermarket bologna often also add soy protein, and inject the product with brine or other additives to plump it up. The same goes for ham. Traditional sausages use animal intestines as the casing, but low-quality brands will often use a variety of artificial “skins,” up to and including a kind of edible plastic wrap.

“Flavor” could be just about anything, “Autolyzed Yeast” is another name for MSG, and “Dextrose” is a kind of sugar. Yum! Other common additives include food starch (made from potatoes, corn, or other ingredients), various preservatives, and texture enhancers like carrageenan. Oscar Mayer “bacon bologna” even includes barley, which could be a nasty and unexpected shock for the gluten-intolerant who weren’t expecting to find grains in their sausage.

https://paleoleap.com/is-cured-meat-paleo/

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Note added at 4 hrs (2017-09-06 14:20:47 GMT)
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My husband is a diabetic and I always read the labels on food products. Lactose, glucose and sucrose, and other words ending in '-ese' are all sugars.

http://orthomolecular.org/nutrients/disacc.html

The body also converts carbohydrates into glucose.

Carbohydrate is one of the body’s main sources of energy.

Carbohydrate is broken down into glucose relatively quickly and therefore has a more pronounced effect on blood sugar levels than either fat or protein.

This makes awareness of carbohydrate a particular important factor in management of diabetes.

http://www.diabetes.co.uk/nutrition/carbohydrates-and-diabet...

http://www.dummies.com/health/nutrition/how-your-body-turns-...
Peer comment(s):
agree Sandra Cirera-García
33 mins
Thank you, Sandra :-)
agree Charles Davis : Yes, on reflection it could refer to all this (though I don't know exactly how the word is used in Mexico).
3 hrs
Thank you, Charles :-)
agree neilmac : Charcuterie includes sausages and similar enigmas like sobrasada, which Wikipedia also calls a sausage...
3 hrs
Cheers, Neil :-)
agree Rachel Fell
11 hrs
Thank you, Rachel, though Asker doesn't agree with us :-(
Something went wrong...
+2
4 hrs

Sausages

You say you are aware that embutido is often translated as sausage, and that is what I would say; plain and simple.
Peer comment(s):
agree Charles Davis : So would I. Embutido is not the same as fiambre. Not all cold cuts / charcuterie are embutidos. Only chorizo, morcilla, longaniza, salchichón, botifarra, etc. Not ham, not chopped or mortadella, etc.
13 mins
Thanks
agree neilmac
2 hrs
Thanks
neutral Robert Carter : Yes, but in Mexico at least it's only half the story; this doesn't account for ham and other sliced/cured meats, etc.//We tend to view deli meats as "embutidos" regardless, although generally referring to the low-end ones, (i.e., not serrano, etc.)
11 hrs
True, but would they call that type of meat "embutido" in Mexico??
Something went wrong...
7 hrs

Stuffing(s)

Stuffing, filling, or dressing is an edible substance or mixture, often a starch, used to fill a cavity in another food item while cooking.
Stuffings and dressings may contain sugar (8g in the Colman's stuffing in the link)...
https://www.unileverfoodsolutions.ie/product/Stuffing/Colman...
Example sentence:

As stuffing contains sugar, it gets burnt fast, ...

Both stuffings are similar in fat, calories and sodium, but the chicken stuffing contains sugar

Reference:

https://en.wikipedia.org/wiki/Stuffing

Peer comment(s):
neutral Robert Carter : Sorry Neil, this is the only answer that's actually wrong IMO, it doesn't mean this.
8 hrs
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