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Thanks, But I need fresh blood... that has not been coagulated... the blocks in Chinatown are cooked already...

Does not look like anyone has posted in this forum for a while, but I suppose this is the place to ask for help. I am looking for a source for fresh pig's blood in the NY Tristate region so I can make boudin noir for a sausage dinner we are having . I suppose I would settle for chicken or cow's blood.. but would love to get my hands on the real swine. Does anyone have any thoughts?