Grocery Guide

A Bloody Good -- and Bloody Hard to Find -- Dessert Hits Revival Market

In its savory form, sanguinaccio tastes like oddly greaseless pan sausage. Revival Market even serves the stuff in a tall, sausage-shaped round along with a fried yard egg, the crumbly texture of the sanguinaccio thirstily soaking up the golden yolk once you pierce the egg's delicate white cloak.

In its sweet form, the sanguinaccio dolce that Revival Market's chef de cuisine Adam Dorris makes with gritty semolina flour has the flavor and feel of raw brownie batter. The whipped forms he makes with lard tastes like rich, dense chocolate mousse. And like the lard, the most important ingredient in sanguinaccio is sourced from the pigs that Revival Market owner Morgan Weber raises himself and which are butchered in-house: blood.

Aside from its telltale dark cordovan hue, you'd never know that the block of sanguinaccio dolce sitting innocuously in Revival Market's charcuterie case was made primarily with pig's blood. But it's precisely this one ingredient that makes sanguinaccio so good -- and so rare.

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Katharine Shilcutt