None of these recipes are very exact. I was trying to capture some of the lost lore of using pork blood.My memories of sanguinaccio was that of liking it until I learned what was in it. The recipes come from various sources. Just about every region of Italy prepares the dish. There are regional variations in the type of sweetening and flavorings. The crema can be used as pudding, in cookies or in a pie.
Rose Albrizio

TIPS FOR WORKING WITH PORK BLOOD
1. Gather the blood as it drains from the slashed throat of the pig.
2. Stir continually while the blood drains. This is to avoid clots. Clots affect the texture of the finished product which you want as smooth as a dense pudding.
3. It is preferred to use the traditional method of pig slaughter to gather blood. If you can't and have obtained blood from a slaughter house then be sure to strain it, before cooking.
4. Do not store blood more than 24 hours before cooking.
5. Cook in a double boiler over the lowest possible heat. Blood will otherwise separate and curdle.
6. Stir constantly while cooking to prevent clots and separation. Plan of this taking 2-4 hrs. depending of amount.
7. Test the mixture on a small plate. You don't want liquid to drain from it. An undercooked product will drain a rusty liquid which will spoil the looks of the crust if you bake in a pie shell.
Other notes:
Fig honey (miele di fichi) is a fig syrup, also called fichi cotti, produced by squeezing fresh figs and cooking down the liquid until very thick. It is similiar to vino cotto or musto cotto. Fig jam or grape jam can be subsitutued.

Ciocolata Fondente is a solid chocolate, a little more bitter than Hershey bars. Use Hershey dark bars or add a little bit of cocoa powder if regular Hershey bars aren't chocolate enough.