A traditional Sardinian cheese with a notorious reputation, Casu Marzu, or "maggot cheese," is made by allowing flies to lay their eggs in Pecorino cheese.
Maggot Cheese (Casu Marzu):
Considered a delicacy in French cuisine, frog legs are exactly what they sound like - the legs of frogs. Often compared to chicken wings in taste and texture.
Frog Legs:
Despite its misleading name, head cheese has nothing to do with dairy products. It is a cold-cut terrine made from the flesh of a pig or calf's head, including parts like cheeks, tongue, and ears.
Head Cheese:
A staple of Spanish cuisine, Morcilla is a type of blood sausage made from cooked pork blood, rice, onions, and spices. The mixture is stuffed into a casing and cooked until firm.
Morcilla Blood Sausage:
Salo is a traditional Ukrainian food made from cured pork fatback or belly. It is typically sliced thinly and eaten raw, although it can also be salted, smoked, or fermented.
Salo:
Okroshka is a cold soup of Russian origin, typically enjoyed during the hot summer months. It is made with a base of kvass, a fermented beverage made from rye bread, which gives the soup its distinctive tangy flavor.
Okroshka:
Svið is a traditional Icelandic dish consisting of a lamb or sheep's head that has been cut in half and boiled or oven-roasted.
Svið:
Caraway seed soup is a traditional dish found in Slovak and Hungarian cuisines. It is made with a simple combination of chicken broth, flour, and caraway seeds, which give the soup its distinctive flavor.
Caraway Seed Soup:
Escargots, or snails, are a classic French delicacy that has been enjoyed for centuries. The snails are typically removed from their shells, cleaned, and cooked with garlic butter and herbs until tender.
Escargots (Snails):