White pudding or oatmeal pudding is a meat dish popular in Ireland, Scotland, Northumberland, Nova Scotia, and Newfoundland.
 White pudding is similar to black pudding, but does not include blood; it consists of pork meat and fat, suet, bread and oatmeal formed into a large sausage.
 Hog's pudding, made in Somerset, Cornwall and Devon, is similar, although it is much spicier as it contains black pepper, cumin, basil and garlic.
Chorizo ( or , from Spanish; ] or ] ) is a type of pork sausage.
 Traditionally, it uses natural casings made from intestines, a method used since Roman times.
Cuchifritos (] ) refers to various fried foods prepared principally of pork in Spanish and Puerto Rican Cuisine.
 In Spain, cuchifritos (or cochifrito) are a typical dish from Andalusia and Extremadura.
 Also called "cochifritos", the dish consists of pork meat fried in olive oil and garlic and served hot.
 In Puerto Rico they include a variety of dishes including "morcilla" (blood sausage), "papas rellenas" (fried potato balls stuffed with meat), "chicharron" (fried pork skin), and other parts of the pig prepared in different ways.
 Some cuchifritos dishes are prepared using plantain as a primary ingredient.
 Cuchifritos vendors also typically serve juices and drinks such as passionfruit, pineapple, and coconut juice, as well as "ajonjolí", a drink made from sesame seeds.
Gyurma is a blood sausage made with yak or sheep's blood in Tibetan cuisine.
 Rice or roasted barley flour can be added as filler.
 The sausage uses natural yak or sheep casing (intestine).
Pljeskavica (, ] ), a grilled dish of spiced meat patty mixture of pork, beef and lamb, is a national dish of Serbia, also popular in Bosnia and Herzegovina and Croatia.
 It is a main course served with onions, kajmak (milk cream), ajvar (relish), and urnebes (spicy cheese salad), either on plate with side dishes, or with "lepinja" (flatbread, as a type of hamburger).
 Recently, Pljeskavica has gained popularity elsewhere in Europe and is served in a few speciality fast food restaurants in Germany, Sweden, and Austria.
 Varieties include the "Leskovac Pljeskavica" ("Leskovačka pljeskavica") very spicy with onions, "Šar Pljeskavica" ("Šarska pljeskavica") stuffed with kačkavalj cheese, "Hajduk Pljeskavica" ("Hajdučka pljeskavica") of beef mixed with smoked pork meat, and "Vranje Pljeskavica" ("Vranjanska pljeskavica").
"Pork.
 The Other White Meat."
 was an advertising slogan developed by advertising agency Bozell, Jacobs, Kenyon & Eckhardt in 1987 for the National Pork Board.
 The campaign was paid for using a checkoff fee (tax) collected from the initial sale of all pigs and pork products, including imports.
 In traditional culinary terminology, pork is considered a white meat, but the nutritional studies comparing white and red meat treat pork as red, as does the United States Department of Agriculture.
Mett is a preparation of minced raw pork that is popular in Germany.
 In Belgium and the Netherlands, a similar preparation is made from beef.
 The name originates from "mett", either meaning "chopped pork meat without bacon", or the Old Saxon "meti", meaning "food".
 It is normally served with salt and black pepper, and sometimes with garlic, caraway or chopped onion, and eaten raw, usually on a bread roll.
 At a buffet it is sometimes served as a "mettigel" (mett hedgehog).
 It is also sold in the form of "mettwurst", a spicy, raw sausage, often smoked.
 In Germany, laws require that no more than 35% of the mett is constituted by fat.
Noumboulo (from Venetian "nombolo": loin) is a traditional charcuterie product of the Island of Corfu.
 It is made from whole pork tenderloin, cured with salt and spices and marinated in wine.
 It is then encased in natural intestine, usually together with a strip of fat, and smoked over a mixture of herbs, including sage, bay laurel, thyme, terebinth and myrtle.
 It is consumed thinly sliced, usually on fresh bread.
Qazy is a dish in Kazakh and Kyrgyz cuisines made from horse rib meat sausage in natural intestine casing and sliced horse butt.
 A reviewer from Vice (magazine) described the dish as smokey and earthy.
Fuet (] , ] ) is a Catalan thin, dry cured, sausage of pork meat in a pork gut.
 The most famous is made in the "comarca" (county) of Osona and is also known as "Vic fuet" ("fuet de Vic", after the city of Vic, capital of Osona).
 It is flavored with black pepper and garlic, and sometimes aniseed (anise), but unlike Chorizo contains no paprika.
 Other places that have long tradition of making it are the city of Olot and the surrounding zones.

Question: Which popular traditional pork meat contains paprika and uses natural intestine casings?
Answer: Chorizo