buying pig's blood, anyone got any tips?

weezl74

Hi there old-stylers,

Sorry if this has been done before, but I did 4 different searches and nothing came up! Mods, please feel free to move tis to an existing one if you remember it? thank you

I've been wanting to make boudin noir (french version of black pudding, but much yummier) I think it will be super-thrifty and super healthy (packed with iron):T

thing is, do I just walk into a butchers and intone in a vampiric way, 'I want some blood?' I'm guessing to go to the butcher not the supermarket? Or do you find out where the nearest abbatoire is and hang around furtively?:o

If anyone has tried to buy it and can offer any tips, I'd be most grateful.:A

Weezl x

whatatwit

Unless your butcher buys direct from the abbatoir, then I don't think he would be able to help.

Although I've read through your challenge (well done by the way, it's a great thread) I can't remember if you live in an area that has local farms/smallholders.

Try an abbatoir direct, at least then it would be fresh

jessica_rabbit_3

No help, just reminded me of the film Carrie!

Gingernutmeg

You can buy dried pigs blood, my mum owns a deli and we used to make our own black pudding, and that's what we did. I really doubt that this is available to the general public though, but if you get in touch with a butchers supply company I'm sure they'd be able to point you in the right direction (you need the kind of place that sells bags, string and marinades, that sort of stuff, they generally don't sell to the public but if you ask and explain what you're doing, I'm sure they'd be able to help).

I doubt that you'll be able to buy fresh blood in the UK, as I think there's a rule that 'bits' can't be sold off directly from the abbatoir. It's an incredibly highly regulated area and I don't think it's so easy as just asking for blood lol. I'm not sure either, but I think that if you want to make a black pudding type dish the fresh blood has to be stirred continuously from the point of slaughter, as it needs to be coagulated. That wouldn't be pleasant lol, and I suspect that's the reason why most butchers use dried now.

aliasojo

*yeuch* *spit* *yeuch* *spit* *yeuch* *spit*





etc, etc, etc..............:rotfl:

In_Search_Of_Me

eeewww!! Why not ring someone like Thornhill farm shop (organic) & ask or ask at your local butchers?

weezl74

That's a very good idea! as are all the tips above, thank you so much. Dried pigs blood from scobies direct looks like a good price, £59 for 50kg with free delivery, but I'd have to find a lot of friends to share it with!!! :eek:

In search of me, you're nearby, you tempted to go halves? :rotfl:

In_Search_Of_Me

absolutely NOT!! I have NEVER even eaten haggis as just cants tand the thought of it!! What about popping down to the farmers market & asking there...its today at 11 near the stadium me thinks. They are the type who would know but am sure there must be an abbatoir locally? Have to say the thought makes my tummy queasy...yuck!! Youre on your own there I'm affraid!! What about flogging 1/2 on ebay?!! Sure someone would!

weezl74

oooh you mind reader, look at what I just posted on the USDA thread....:rotfl:

In_Search_Of_Me

pmsl!! Would happily swap you some jam for hard allotment digging though!! PM if interested!! Sorry but really couldnt eat that...sure your cooking is scrumptious but its just the thought of all that blood!!

Gingernutmeg

weezl74 wrote: »

That's a very good idea! as are all the tips above, thank you so much. Dried pigs blood from scobies direct looks like a good price, £59 for 50kg with free delivery, but I'd have to find a lot of friends to share it with!!! :eek:

I'm sure we never bought that much - it might be worth calling them and asking if they'll just sell you a kilo, they often will and although it'll be slightly dearer per kilo you won't have the hassle of storing 50kg of dried blood in the house (imagine explaining that one to the police lol). If they won't help, I'm sure one of the smaller companies would.

Baking wise, we used to bake it in a baking bag, in a big pudding shape rather than a sausage shape. Then it was sold/cooked in big slices. Much easier than faffing with sausage skins. It is fairly strong smelling while it cooks though, definitely one for open windows.

edit - just looked and you can get a kilo for £3.50 here.