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mm84321

Pig's blood in NYC

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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.


Andrew Vaserfirer aka avaserfi

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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

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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.

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