In Italy, regional varieties of blood sausage are known as "sanguinaccio". In Tuscany, "buristo" is a sausage made with pig's blood and fat cooked in a pig's stomach. It is not reheated and is often spread on bread. It is found only in the south of Tuscany in the winter months and even there it can be difficult to come by. "Biroldo" is another type of black pudding which can be found in Tuscany, while the version made in southern Lombardy is called "marsapan".