Pig's blood
Fresh or stabilised blood, rich in protein and iron, for blood sausage, pancakes and soups.
Pig's blood is fresh or stabilised blood, dark red, rich in protein and iron, that sets into a firm mass when heated. It is used for blood sausage (kishka, black pudding, morcilla), blood pancakes and soups, sauce for duck and rabbit civet and as a thickener for stews; it is always cooked through.
Recipes with this ingredient
Blood ice cream is a unique creation of author cuisine, embodying an unexpected union of traditional ingredients and gastronomic boldness. This dessert is inspired by ancient European recipes where blood was used to enrich dishes. Its taste surprises: a rich chocolate note combines with a light citrus freshness, while spicy ginger adds zest. The use of blood gives it an especially tender and velvety texture. This ice cream is not just an extravagant dessert but a true culinary adventure for gourmets seeking new taste experiences.
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Bearn black sausage (boudin noir) is a traditional dish of French cuisine filled with deep, rich flavors and centuries-old traditions. Its roots trace back to the rural regions of France where the art of meat preparation was passed down through generations. Tender pork meat, a wealth of aromatic spices, onions, and garlic create a unique combination, while the addition of pig's blood gives the sausage a velvety texture and rich taste. Slow cooking enhances its complex aroma, and sterilization ensures its longevity. Boudin noir can be served cold to enjoy its softness or grilled to reveal its spicy notes.
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