Pig's blood in NYC

[mm84321]

Does anyone know of a source for fresh pig's blood? It cam't be coagulated. Thanks.

[Mjx]

Off-hand, I'd have to say head to the local slaughterhouse, since coagulation happens really quickly (in fact, without salt or something stirred into it, I'm not sure you'd get it home still liquid), so this isn't something you're likely to find at a butcher, but one of the vendors at the greenmarket might be more accessible/helpful.

[avaserfi]

Slaughter houses salt the blood before delivering it to butcher shops. Even salted it will coagulate within a day or two. Your best bet will probably be finding a quality butcher shop and see if they can get blood from their next pig delivery in. Some slaughter houses will have the capability to fulfill such a request and the blood will be extremely fresh. I would recommend tasting the blood before cooking with it to get an idea of the salt level. Some places salt very heavily while others use salt much more sparingly.

As a side note: I have had good luck blending coagulated blood with a high powered blender and using it as I normally would when it had never coagulated. Not ideal, but a possibility.

[Sidney]

I suggest you look at this link to see why pigs blood is so salty.

http://forums.egulle... +pony +& +trap

See bottom of page

Edited October 13, 2012 by Sidney (log)

[dcarch]

Just curious what do you use pig's blood for.

A few years back I knew someone who got some fresh pig's blood to make some kind of glue.

You can buy a live chciken much easier and get about 1/2 cup of fresh blood.

dcarch

[mm84321]

Thanks. I was able to find some at a butcher. Albeit, frozen, and in a gallon drum.

I am using it in a few different sauces.