in portugal, the northern region known as minho has a traditional blood soup named papas de sarrabulho. "papas" translates as "mash" and "sarrabulho" is a popular expression for coagulated blood, so the literal translation would be "mashed blood". the soup is made with pig's blood, chicken meat, pork, ham, salami, lemon and bread, and is typically sprinkled with cumin, which provides the dish with its distinctive odor. it is usually served in the winter because it is a rather heavy dish. the dish is seldom eaten in southern portugal. also very popular, is "morcela" sausage, a type of black pudding. another traditional portuguese dish known as cabidela is also made by cooking chicken or rabbit in its own blood, sometimes diluted with vinegar.