I remember seeing a play based on the Foxfire books, where the grandmother (Jessica Tandy, I think) was trying to get the eye out of the hog, and sprayed blood or whatever all over her country western singer nephew, who, I think, was trying to get her to sell her land. Very funny.
I have had bludkorv (Norwegian) from the relatives' farm as a kid (aweful - but, I was a kid!) More recently, had boudin noir in France, and morcilla in Spain. Not too bad!
My grandmother used to make a product called sylte, with veal shoulder and beef, spices, and, I think a veal knuckle for gelatin. Simmer for hours, take the meat off the bone, chop, and put in loaf pans with the juices. After chilling, it was sliced, and served with vinegar as a condiment. I loved it.