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| Photo courtesy of Lopes Sausage Co. |
With Carnevale winding down and Shrove Tuesday (Martedà Grasso) coming up, there’s little time left to make the traditional dishes connected with the season before Lent. For some Neapolitans this means sanguinaccio di Carnevale, a rich, delicious pudding made with pigs blood.
Thanks to Danielle Oteri's popular "Sanguinaccio: From Mexico, Naples to Brooklyn" (see Il Regno, March 26, 2014), we've received several inquiries from our readers where they can get the hard to find ingredient necessary to make authentic versions of this "exotic" dish.
Since my friend Patrick is absolutely bonkers about the pudding and makes his own familial version each year, I contacted him and asked where he gets his. Happy to oblige, he swears by Lopes Sausage Co. (304 Walnut Street), a Portuguese butcher shop located in Newark, New Jersey. Established in 1965, Lopes is famous for their chorizo and linguica, but they also sell pasteurized pig's blood for morcilla, a Spanish-style blood sausage. Pat says they offer it by the gallons, but if requested before hand they will sell it in smaller quantities.
For the history of sanguinaccio and Elena Loguercio’s recipe see Sanguinaccio: From Mexico, Naples to Brooklyn.