Lòng lợn (pig chitterlings) are the intestines of a pig prepared as food. In Vietnam, it is prepared and eaten either as part of a daily diet, or at special events, holidays or religious festivities. Dồi lợn (pig blood sausage) is a type of sausage made by cooking blood or dried blood of pigs with a filler until it is thick enough to congeal when cooled. In Vietnam, typical fillers include meat, fat and some vegetables. Both lòng lợn and dồi lợn are popular in Vietnam to this day.