Like marrow on toast, tripe stew, rooster testicle stew, pig feet stew, blood sausage, liver sausage, lard (pig or duck fat) on bread, bundáskenyér (salty French toast? Idk). Also, chicken blood baked and sliced to squares, with roasted onion (called hagymás vér) served with boiled potatoes.
Or pig’s ears, tails and cheeks sliced into small pieces, baked and put together scrambled into warm jelly (kocsonya) put in the fridge for a while, must be eaten cold. We smoke pig’s fat and skin together, slice into squares and fry until it is hard and crispy (töpörtyű). We have our own sausage (kolbász) with pig’s meat grinded, salted, paprikaed and filled back into its own bowels. Oh, we use poppy seeds into many desserts.