false
Andouillette
A French sausage made from pig intestines, known for its strong aroma and distinctive taste.
false
Black pudding
Blood sausage made from pig's blood, often mixed with oats or barley and cooked until thickened.
false
Casu marzu
A traditional cheese infested with live insect larvae, creating a uniquely pungent flavor.
false
Lutefisk
Dried whitefish soaked in lye, giving it a gelatinous texture and a distinctive taste.
false
Haggis
A savory pudding made from sheep's heart, liver, and lungs, traditionally encased in a sheep's stomach.
false
Svio
A traditional Icelandic dish consisting of a singed and boiled sheep's head, often served with mashed potatoes.
false
Czernina
A traditional Polish soup made from duck's blood, typically sweetened with sugar or honey.
false
Smalahove
A traditional Norwegian dish featuring a sheep's head, often boiled or steamed and served with potatoes.
false
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