In Europe, the lcelandic version of haggis is "slatur," prepared in two versions: "bloomor," or blood pudding; and "lifrapylsa," or liver pudding. In Greece, lamb spleen, liver, and small intestine are roasted over an open flame to create the dish "splinantero." The traditional tripe soup in Bulgaria is called "Shkembe Chorba." In Sicily, "pani ca meusa" is a sandwich consisting of caciocavallo cheese and beef spleen.
Even after slaughtering and butchering a pig the team only have a meal of pigs trotters and hog's liver pudding to look forward to and any sense of excitement at freshly baked bread is soon lost when the ash and cinders from the ancient oven form part of the crust.