Estonia has always been defined by its indigenous food culture, so much that today it celebrates this fact with a strong emphasis on traditional ingredients. Sprats and herring from the Baltic are still popular. Root vegetables, especially beet, have not lost their allure. And despite outside influences the homemade blood sausage remains sacroscant. It is a work of art, unlike any other blood sausage in Europe, and easily made in the home made with bay leaf, barley, belly pork, garlic, marjoram, onions, pig’s blood, pork, spices.
Revealing the extent of the world's indigenous foods and traditional recipes, and their crucial role in sustainable food security.