Mustamakkara is a blood sausage consisting of pig’s blood, pork meat and fat, crushed rye, and flour. Characterized by its dark color, juicy center, and a crisp casing, it comes in various sizes. Consumed throughout the country as a late breakfast or a nutritious lunch, it is especially favored in Tampere, the city which allegedly produces the best mustamakkara.

Even though it is found on the menus of many traditional restaurants, it is best enjoyed at local markets where the freshest varieties are often served with traditional lingonberry jam as a perfect accompaniment.