Sanguinaccio di Lecce
Sanguinaccio di Lecce is a traditional sausage from the Apulia region in Italy, specifically from Lecce, made primarily with pig's blood, which is mixed with various spices and pork offal. This savory sausage is encased in pork intestine, cooked until firm, and often served sliced as part of an antipasto or with bread and vegetables, known for its rich, hearty flavor.
