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Pig’s Blood

Pig’s Blood & producers

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Dishes with Pig’s Blood

1

Coq au vin

Burgundy

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Most iconic: Chez René (Paris, France)

This classic peasant stew hails from the French region of Burgundy. This dish is the perfect showcase for the harmonious coexistence of its two main ingredients – coq, or rooster, and vin, or wine, in this case a bold, rust... READ MORE

2

Morcilla dulce

Canary Islands

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Morcilla dulce from the Canary Islands is a traditional blood sausage made with pig's blood, lean meat, bacon, sugar, almonds, raisins, garlic, spices like cinnamon and aniseed, and salt. It is a cherished part of the Canarian culinary heritage kn... READ MORE

3

Bahur

Bulgaria

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Bahur is a traditional sausage made with a combination of rice and trimmings and blood of pork (but sheep and beef offal can also be used). Onions, bay leaves, cumin, and allspice are also added to the mixture. The ingredients are sautéed b... READ MORE

4

Black pudding

United Kingdom

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Most iconic: The Red Lion (Britwell Salome, England)

Black pudding is a famous British delicacy made from animal blood (usually from pigs), oats, and fat. The combined ingredients are stuffed into a casing, and the sausage can then be fried, grilled, boiled, sliced, or crumbled. In Manchester, it is... READ MORE

5

Czech blood sausage (Jelita)

Czech Republic

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Jelito is a traditional blood sausage. Prepared with pig’s blood and ground pork meat (mainly head, belly, and offal) it incorporates lard and various spices such as marjoram and cumin. Many jelito variations also consist of grains or plain ... READ MORE

6

Finnish blood sausage (Mustamakkara)

Tampere

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Most iconic: Lielahden Mustamakkarabaari (Tampere, Finland)

Mustamakkara is a blood sausage consisting of pig’s blood, pork meat and fat, crushed rye, and flour. Characterized by its dark color, juicy center, and a crisp casing, it comes in various sizes. Consumed throughout the country as a late bre... READ MORE

7

Verivorst

Estonia

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Verivorst is a traditional blood sausage and the country's national dish. It is a typical winter meal, usually served during the Christmas festivities, when piles of verivorst sausages are roasted together with potatoes and pork. The sausage consi... READ MORE

8

Krvavice

Zagorje

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Most iconic: Okrugljak (Zagreb, Croatia)

Krvavice are blood sausages produced mostly throughout continental Croatia, especially in the regions of Zagorje, Istria, Dalmatia, and Slavonija-Baranja. Apart from Croatia, the sausages are also commonly consumed in Slovenia and Serbia. They're ... READ MORE

9

Blutwurst

Germany

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Most iconic: Rogacki (Berlin, Germany)

Belonging to the category of cooked sausages, blutwurst is a famous German blood sausage with many regional varieties. It is predominantly made with pork and incorporates animal blood, fat, and meat, next to a wide variety of seasonings such as ma... READ MORE

10

Blodpalt

Lapland

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Traditionally associated with the northern parts of Sweden and the Finnish Lapland, blodpalt are the nutritious, dark-brown dumplings prepared with rye or barley flour and animal’s blood. Although they were traditionally made with reindeer&r... READ MORE

11

Oecher Puttes

Aachen

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Oecher puttes is a Westphalian blood sausage with a spicy flavor. A mixture of pork offal, fat, meat, and blood is spiced with marjoram, nutmeg, thyme, cloves, and pepper before the whole combination is stuffed into casings, smoked, and s... READ MORE

12

Mykyrokka

Southern Savonia

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Mykyrokka is a traditional soup hailing from the central Savo region. It consists of blood dumplings – traditionally prepared with blood and barley flour and usually shaped as flat, palm-sized discs – potatoes, and various types of mea... READ MORE

13

Thüringer Rotwurst

Thuringia

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This is a specialty blood sausage made from pork, a small amount of pork liver, and spices and seasonings such as salt, black pepper, marjoram, allspice, cloves, and onions. It can often be found in butcher shops throughout Thuringia, and it has b... READ MORE

14

Schwarzsauer

Schleswig-Holstein

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This traditional German blood soup has its origins in the northern parts of the country and is typically associated with the Schleswig-Holstein region. It was mainly prepared during pig slaughter, when fresh blood was collected and cooked with por... READ MORE

15

Ñachi

Chile

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In Chile's countryside and rural areas, there is an unusual snack called ñachi. It is made with the blood of freshly killed lambs, goats, or pigs. The blood is combined with salt, coriander, lemon juice, and smoked pepper, and the concoctio... READ MORE