In Spain, fresh sausages, "salchichas", which are eaten cooked, and cured sausages, "embutidos", which are eaten uncooked, are two distinct categories. Among the cured sausages are found products like chorizo, salchichón, and sobrasada. Blood sausage, morcilla, is found in both cured and fresh varieties. They are made with pork meat and blood, usually adding rice, garlic, paprika and other spices. There are many regional variations, and in general they are either fried or cooked in cocidos. Fresh sausage may be red or white. Red sausages contain paprika (pimentón in Spanish) and are usually fried; they can also contain other spices such as garlic, pepper or thyme. The most popular type of red sausage is perhaps "txistorra", a thin and long paprika sausage originating in Navarre. White sausages do not contain paprika and can be fried, boiled in wine, or, more rarely, in water. "See the section Nordic countries above"  The cervelat, a cooked sausage, is often referred to as Switzerland's national sausage. A great number of regional sausage specialties exist as well. In most of Latin America, a few basic types of sausages are consumed, with slight regional variations on each recipe. These are "chorizo" (raw, rather than cured and dried like its Spanish namesake), "longaniza" (usually very similar to "chorizo" but longer and thinner), "morcilla" or "relleno" (blood sausage), and "salchichas" (often similar to hot dogs or Vienna sausages). Beef tends to be more predominant than in the pork-heavy Spanish equivalents. In Argentina and Uruguay, many sausages are consumed. Eaten as part of the traditional "asado", "chorizo" (beef and/or pork, flavored with spices) and "morcilla" (blood sausage or black pudding) are the most popular. Both share a Spanish origin. One local variety is the "salchicha argentina" (Argentine sausage), "criolla" or "parrillera" (literally, barbecue-style), made of the same ingredients as the chorizo but thinner. There are hundreds of salami-style sausages. Very popular is the "salame tandilero", from the city of Tandil.