Black pudding/Blood Sausage
Blood sausage/Black pudding originated in Britain and Ireland. These are sausages that contain blood and are either dried or cooked, then mixed with a filler. It solidifies once it has cooled. The ingredients are often dependent on where the product is being made.
In Europe and America, fillers such as meat, fats, suets, cornmeal and onions, chestnuts and barley are common. In Asia and the Iberian Peninsula, rice is commonly used. Regional specialties include honey, orange peel and sugar.
Cricket Flour
Cricket Flour comes from crickets. The Food and Agriculture Organization of the United Nations states that edible insects are rich in nutrients. To date, there are more than 2,000 edible insect species.
The high levels of complete protein, unsaturated fat, fiber, vitamins and minerals are a great benefit. Cricket flour is rich in nine essential amino acids as well as calcium, iron and potassium. It also contains vitamin B12, B2 and fatty oils.
Hakarl
Hakarl is Iceland’s national dish. It is fermented Greenland Shark or sleeper shark. Hakarl is a fermented shark or Greenland shark with a strong fishy smell. It can be consumed all year round, but it’s most common during Iceland’s mid-winter celebration.