Blodpalt

Blodpalt is an old-fashioned Swedish dish still fairly common in northern Sweden. The dish's history goes back to a time when the peasants carefully made use of all parts of the animals to get enough food.

Blodpalt is essentially pitepalt - similar to kroppkakor - a kind of potato dumplings, although in blodpalt, blood is also added. This made the dish a nutritious meal often eaten during the dark part of the year.

Blodpalt is sometimes eaten together with bonemarrow (usually from Reindeer) and is then referred to as "lappkok"

There is also an Paltacademy located in the northern part of Sweden
* [http://www.paltakademien.se www.paltakademien.se] The official Paltacademy