hog's blood

Hog's blood is the blood collected from pigs, commonly used in culinary dishes around the world. It is often processed into products like blood pudding, sausages, or used in soups and stews to add richness and flavor. Nutritionally, it is high in protein and iron. In traditional cooking, hog's blood is valued for its ability to thicken dishes and impart a unique, savory taste. It requires proper handling and cooking to ensure safety, as with all meat products. Its use varies by cultural cuisine, often incorporated in regional specialties.