On 12/9/2013 3:53 PM, Michael Nielsen wrote:
> 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).
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> I also LOVE the sweet smell of veal when I repackage veal cuts, and secondary beef. I dont like the smell of pork blood.
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> 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?
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higher fat content in pig's blood?