Pork blood

It has a mild, savoury, iron-like flavour and a smooth texture when cooked gently. Onion, pepper, herbs and a little vinegar or citrus help balance its richness.

Cut it into small pieces and simmer gently in a stew or sauce rather than boiling it hard; vigorous heat makes it firm and crumbly. Cook it thoroughly, following the instructions for the product you bought.

Pork blood is used in blood sausages and black puddings, as well as soups, stews and blood-based sauces. In some cuisines it is stirred into a dish near the end of cooking to thicken and deepen its savoury flavour.

Keep fresh pork blood chilled and use it promptly; if you will not cook it within a day or two, freeze it in a sealed container. Thaw it in the fridge and do not refreeze it once thawed.

No. Raw pork blood can carry harmful germs; cook it thoroughly and avoid tasting it before cooking. Keep it separate from ready-to-eat foods and wash hands, utensils and surfaces after handling.

They are similar ingredients, but their flavour and texture can differ slightly. Their nutrition is close: pork blood has 19 g protein per 100 g, compared with 17.8 g in bovine blood.

A 100 g portion provides 19 g of protein. It is a concentrated portion, so a small amount stirred into a dish can contribute protein as well as flavour.

Pork blood is much leaner: it has 0.1 g fat per 100 g, compared with 11.1 g in pork meat. Pork meat has slightly more protein, at 19.8 g per 100 g versus 19 g in pork blood.