Mustamakkara is at its best when bought and eaten fresh at market stalls, to which it is delivered in styrofoam boxes straight from the factories, still piping hot.

[2] Mustamakkara is known to have been eaten as early as the 17th century and was generally cooked over a small fire, in a hot cauldron, or in an oven.

Mustamakkara is made by mixing ground pork, pig blood, crushed rye and flour, after which it is stuffed into a casing of intestine.

The shape and moisture content of mustamakkara varies, and this method allows the buyer to get their preferred piece.

[4] A traditional location for enjoying mustamakkara is Tammelantori square in the district of Tammela.