I love blood sausage (sweet type), similar to black pudding. Not the morcilla in spain/portugal, which is a savory type (I do like that, but off topic here).

I also LOVE the sweet smell of veal when I repackage veal cuts, and secondary beef. I dont like the smell of pork blood.

So I wonder why blood sausage is made from pork blood and there is no veal and beef counterpart? Or is there a product in other cultures that take advantage of the yumminess of veal blood or ox?