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La carn pot ser de diferents parts, des de carn magra fins a fetge, llengua o sang. A m\u00E9s de la carn tamb\u00E9 s'hi poden embotir altres aliments com ous, farina, pebre i olives, entre altres. Hi ha llocs on es fan fires per a exhibir els embotits de millor qualitat i atorgar premis, com la \"Mostra de l'Embotit Artesa i de Qualitat de Requena\" que se celebra anualment en aquest lloc." , "lang" : "ca" } , { "type" : "literal", "value" : "En alimentaci\u00F3n se denomina embutido a una pieza generalmente de carne picada y condimentada con hierbas arom\u00E1ticas y diferentes especias (piment\u00F3n, pimienta, ajos, romero, tomillo, clavo de olor, jengibre, nuez moscada, etc\u00E9tera) que es introducida (\"embutida\") en piel de tripas de cerdo. La tripa natural es la aut\u00E9ntica creadora del gran sabor del embutido natural por sus grandes cualidades en la curaci\u00F3n de los embutidos. Su forma de curaci\u00F3n ha hecho que sea f\u00E1cilmente conservable durante per\u00EDodos de tiempo relativamente largos. Los embutidos se suelen vender en carnicer\u00EDas y m\u00E1s espec\u00EDficamente en charcuter\u00EDas." , "lang" : "es" } , { "type" : "literal", "value" : "Embutido (Spanish and Brazilian Portuguese), enchido (European Portuguese) or embotit (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." , "lang" : "en" } , { "type" : "literal", "value" : "Hestebetea haragi xehatuz eta gatz, belar eta espeziaz egiten den janaria da. 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La tripa natural es la aut\u00E9ntica creadora del gran sabor del embutido natural por sus grandes cualidades en la curaci\u00F3n de los embutidos. Su forma de curaci\u00F3n ha hecho que sea f\u00E1cilmente conservable durante per\u00EDodos de tiempo relativamente largos. Los embutidos se suelen vender en carnicer\u00EDas y m\u00E1s espec\u00EDficamente en charcuter\u00EDas." , "lang" : "es" } , { "type" : "literal", "value" : "Embutido (Spanish and Brazilian Portuguese), enchido (European Portuguese) or embotit (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. 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  NODES