An Italian-American version of blood sausage in the San Francisco Bay Area is called "biroldo" and has pine nuts, raisins, spices, and pig snouts and is made using either pig's or cow's blood. German-style blood sausage and Zungenwurst can be found in Fresno and Santa Rosa, where Russian and Armenian delis offer a wide range of Central European foods. Also, Alpine Village in Torrance, California has Blutwurst due to a considerable German-American population in the South Bay area of Los Angeles County.