Have you ever wondered which are the most disgusting European foods? Here’s a list with 9 of the worst ever. We have kindly selected the best recipes for each one, just click on the photos and enjoy!
WARNING: This post contains disturbing images.
Benelux: Head Cheese
Has nothing to do with Cheese. This sort of cat-food-looking speciality is made with flesh from the head of a calf, pig, sheep or cow. The part of the head used to elaborate it varies, but it may contain tongue, feet and heart.
France : Cockscomb
In France (and Italy) people eat roosters’ comb… yum. In the French cuisine cockscombs were used as garnishes whilst in Italy it is still used in a famous sauce named Cibreo.
Finland & Sweden: Blood Pancakes
We used to think we could have pancakes with anything…Until now.
Bloodplättar (Sweden) or Veriohukainen (Finland) are made of pork blood, milk, rye flour, dark molasses, onion and butter.
Or rotten sharks. The carcass of the shark is buried underground and pressed with stones in order to drain its poisonous fluids. Once emptied they are hung out to dry.
Lithuania & Poland: Blood soup
We’re now becoming blood-cooking experts. In Lithuania Juka is made out of goose, duck or chicken blood and is served with potatoes or black bread. Polish Czernina, on the other hand, can be made out of duck, hen, rabbit or pig.
We warned you.
A picture is worth a thousand words.
United Kingdom: Haggis
This Scottish sausage doesn’t look particularly disgusting… until you know what it’s made of: sheep’s lungs, liver and heart.
Italy: Casu marzu
We will never look at cheese the same way.
Casu Marzu is a traditional sheep milk cheese from Italy. It was banned for years and only sold in the black market but nowadays it is a traditional food which is legal to produce and sell. And if you were wondering, it is unnecessary to remove those white worms before tasting it. Yum, protein.
Or bull’s testicles. Actually, criadillas can be made of several animals’ testicles you can choose from: calf, lamb, pig and of course bull. They are part of the traditional Spanish “tapas” and are usually dip fried.