When a sheep is slaughtered, all of the innards are removed and prepared for eating. The blood of the animal is collected and filled into the carefully cleaned intestines. The result are blood sausages (black pudding), liver, lungs, and other goodies in a large bowl, which will be well received by all family members. The neighbors also get a plate full of selected pieces.
The cold remains won’t taste quite as well the next day, and are usually reheated on or in the stove for eating. On the picture, the anticipation is clearly visible in the face of the gourmand, as well as the open stove door to the right.
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