Pork Blood

Pork blood is a traditional ingredient used primarily in home slaughtering and traditional cuisine. It has a dark red color, a characteristic sweet-iron flavor, and a thick consistency. It is most commonly used in the production of blood sausage and liver sausage, where it forms the base of the meat filling. In some cuisines it is added to a rich soup or other hearty dishes. In addition to its culinary uses, pork blood is rich in protein and easily absorbable iron. Fresh blood must be processed immediately after slaughter. alternatively, it can be purchased in frozen or canned form from specialist suppliers.