Blood sausage or marzapane is a traditional product of Lomellina and Basso Pavese. It is a sausage prepared with pork meat, fat, and blood. It has the shape of a bent cylinder tied up with string, a smooth and shiny surface with a brown-red amaranth color, a very compact and soft mixture.
Blood sausage belongs to the countryside tradition of Lombardy and it probably dates back to a period going from the 17th to 19th century. This very poor dish was very widespread in the past and was eaten on the day when the pig was killed.
Blood sausage is eaten after cooking and is very good when served on a big piece of toasted bread rubbed with garlic.