Also known as boudin noir and bisbe negre are cooked black puddings. These may contain, in addition to pig’s blood, diced pork fat, onions, pine nuts, bread, rice and spices. Particularly in the south, they may be fragrantly spiced with paprika, or more exotically with cinnamon, cloves, cumin or coriander, the Moorish touch, while in the Pyrenees they may be flavoured with garlic and parsley or fennel. Bisbenegro de lengua is black pudding with tongue in gem-like pink cubes spread through the sausage.