Ingredients for 4 people:

  • pork blood
  • pork fat
  • pig entrails
  • ground nutmeg
  • dried fennel
  • grated orange and lemon peel
  • salt
  • pepper


Finely dice pig fat. Pour pork blood in a big bowl and add all the other ingredients, continuing to stir.

Thoroughly rinse out entrails and stuff mixture into entrails casing, taking great care in equally distributing fat dices.

Tie with kitchen strings one end of the entrails, making it very tight to prevent liquid from coming out. Stuff entrails for about 50 cm and tie with kitchen strings the other end of it. Steep entrails in lukewarm and abundantly salted water and slowly bring to a boil.

Keep boiling for about three hours (entrails need to be cooked). Right after water starts boiling, pierce casings with a big needle in various parts. Take casings out of the water, cut into 2-3 cm thick slices and serve hot.