The finished product appeared (the past tense is obligatory) with the consistency of marmalade and, for this reason, it was suitable to be spread on bread, and, for a treat, on pizzelle (see recipe).

It was a type of "compote" obtained by boiling pig's blood together with another non-coagulating liquid. Generally they used cooked must, diluted in several manners, with water, coffee or some liqueur (ex. marsala).

In fact there has never been a recipe that would indicate the exact quantity of the ingredients to be used for diluting the blood, and each one followed his own guidelines, and used the aromatic spices of his personal liking. It was the same for the use of the other ingredients which were amalgamated in the cooking process: sugar, honey, nuts, chocolate, orange peels, vanilla, powdered coffee, and cocoa.

The ingredients were placed in a pan and cooked on the fire, and were continually stirred to avoid lumps.

When the mixture reached the just thickness (the consistency was often checked by tasting it), it was removed from the fire and poured in glass containers which were closed after cooling, and only after the mixture had been sealed with a layer of "sugna" (a fine type of lard), to insure proper preservation.

For the purpose of reporting it, it is worth remembering that he tradition of the sanguinaccio is present in many regions of Italy, even if the preparation differs, which from time to time explains the changes in the appearance, in the consistency, in the taste, and the use of this product.