grilled or fried. In some regional variations cow’s blood or sheep’s blood is used, and some regional recipes call for suet (the hard fat around the kidneys and loins of cattle, sheep, and horses). The result is a dry sausage that is usually eaten in slices or crumbled on or in ...
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It is made from blood, pork fat, cereal (barley — groats or pearl), barley or oatmeal flour. The barley is boiled until cooked. The blood used, which is often dried blood, used to be pig’s blood, but now it is more often made from cow’s blood for hygiene regions (as pigs oft...
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Alfonso, L. 2004 . Subcutaneous fat and loin development in the Basque Black Pied pig breed. Archivos de Zootecnia , 53: 415–418.Alfonso L (2004). Subcutaneous fat and loin de- velopment in the Basque Black Pied pig breed. Archivos de Zootecnia 53: 415-418....
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(crude protein 17%, crude fat 3%, crude fiber 15%, crude ash 10%, ME (Metabolizable energy) 3.0 MCal/kg) at around 1% of body weight, and the black goat kids were weaned at around 3 months of age. The body weight and carcass yield by age of the black goats used in the ...