Thinking of Sweden.
Photo: Frederick Berselius/Twitter
“It’s three grams of food in a meal that is several courses. I really love it, because I grew up eating blood in various forms. They serve blood pudding at school lunches in Sweden — it’s something that I remember.” —Aska chef Fredrik Berselius says his pig’s-blood cracker is no big deal, even if it baffles critics. Our own Adam Platt called the flavor a mix of rust and “back taste of barnyard pork.” [Eater NY, Earlier]
