Möpkenbrot

Cook and finely chop the pork so it can be mixed evenly into the loaf.

Combine the pork with blood, wheat flour, rye flour, salt, and pepper to form a dense mixture.

Pack the mixture into a loaf shape or casing suitable for cooking.

Cook until firm and fully set, then cool completely so it slices cleanly.

Serve thick slices with mustard, pickles, and rustic bread.