Blood sausage similar ingredients, is also eaten in Bosnia, Croatia, Serbia, and Slovenia during winter time, usually with sauerkraut and cooked potatoes. In Romania, the traditional "sângerete" (from "sânge", "blood" in Romanian) is made from shoulder butt pork meat, pork blood and a filler such as pre-boiled rice seasoned with pepper, garlic and basil. It has many regional variants, but the most common are the "sângerete" from Transylvania. Similarly, in Czech cuisine, "jelito" is made from second-rate pork, pig's blood and peeled barley; the stuffing served by itself, unformed, is called "prejt". In Denmark, "blodpølse" is made from pigs's blood and suet,
Tail biting in pigs other species, they go through teething phases which can prompt them to start tail biting. Pigs also have a natural tendency to chew and an attraction to blood, therefore if they start chewing on a tail and draw blood, it makes it harder for them to stop and can lead to infection. As pigs feel uncomfortable in their housing environment, they turn to biting and harming the tails of the pigs surrounding them. Factors that can trigger tail biting include environmental, husbandry, and diet factors like temperature, competition for food and water, vitamin E deficiency, and high fat diets. Tail