Sanguinaccio, called boudin in Val d'Aosta and biroldo in Tuscany, is a sweet pudding or sausage made with pig's blood. Typical ingredients include grape must, pine nuts, walnuts, chocolate, sugar, spices, candied citrus, and milk.
Despite being sweet, sanguinaccio is not served as a dessert but is used as a dish or as a dressing for pasta (as sugo di sanguinaccio).
Sanguinaccio, like most pig's blood preparations, is associated with the pig slaughter, and represents a way of making use of the entire animal.