The guy* who recently started making fresh pasta lunches at Il Corvo inside the gelato place on the Pike Street Hillclimb (near the Zig Zag) has a brand-new charcuterie blog. As he says, if you can stomach it, check out his brief but beautiful photo essay on making blood sausage. These are pictures that will divide the world into two categories: 1.) now hungry, and 2.) now nauseated and/or angry.

*He is Mike Easton, the former chef of Lecosho (also a former owner of Bizzarro in Wallingford). He's hand-making the pasta, under $10 per plate. "Il Corvo" means “the crow.” Note: Cash only!