Meat
Blood
Pork blood is the liquid harvested at slaughter and set or stirred for black pudding, blood sausage, and various Asian blood soups and cakes. Fresh blood coagulates quickly; cooks mix it with vinegar, salt, or stock while still warm, or buy frozen blocks from specialist butchers. The flavour is metallic-mineral when raw and deeply savoury once cooked with fat and grain. It is prized for the soft, rich texture it gives sausages and the iron depth it adds to stews. Work cold and clean; never leave blood at room temperature. Blend with onion, fat, and cereal for boudin or morcilla-style mixes, or stir into clear broths just before service so it clouds gently without scrambling into hard clumps.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.34 g
- Saturated Fat 1.06 g
- Trans Fat 0.05 g
- Monounsaturated Fat 1.08 g
- Polyunsaturated Fat 0.2 g
- Cholesterol 68.8 mg
- Sodium 57 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.4 g
- Water 73.7 g
- Energy 98.7 kcal
- Water 73.7 g
- Protein 19.4 g
- Fat 2.34 g
- Saturated Fat 1.06 g
- Monounsaturated Fat 1.08 g
- Polyunsaturated Fat 0.2 g
- Omega-3 0.03 g
- Trans Fat 0.05 g
- Vitamins 35.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.63 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.83 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.8 µg
- Minerals 355 mg
- Major Minerals 347 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.14 g
- Cholesterol 68.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.63 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.83 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.8 ·
Minerals
Blood is protein-rich and iron-dense with little fat.
History
Medieval European farmhouses set pig blood with grain and fat into winter puddings after each slaughter.
Spanish morcilla and British black-pudding makers refined regional spice and cereal balances for market stalls.
Specialty charcutiers and Korean sundae kitchens kept blood lines as a deliberate ingredient rather than a thrift scrap.