Ndocca is a traditional offal dish originating from the province of Teramo. It's made with a combination of inexpensive parts of pork (snout, tail, rind, tongue, feet, ears), salt, peppercorns, pork blood, and hot chili peppers. The assorted offal is burnt to disinfect it and to remove the hair, and it's then cut into small pieces that are washed and soaked in cold water.

The pieces are boiled in water with salt, peppercorns, and hot peppers. The pork blood is boiled separately and cut into small cubes once done. The cubes are added to the ndocca before it's removed from the heat source and served, either warm or cold.

Nutmeg, tomato sauce, or orange peel can be added to the dish for extra flavor. Ndocca is very high in calories and it was a staple of mountain people and farmers during the long and harsh winter seasons.