Dried pig’s blood | for making black pudding and blood sausages

Make your own blood sausages, boudin noirs, black puddings, etc with this dried pig’s blood. This bag will give you enough for 1 liter of blood, which makes up to 3 kgs of blood sausage.

What is dried pig’s blood?

Dried pig’s blood is a food ingredient made from the blood of pigs that has been dried and powdered. It is commonly used in various dishes in many countries as a source of protein and to add flavor and color to soups, stews, and other dishes. It’s perfect for making your own black pudding,  blood sausages or boudain noir when you lack a source of fresh blood.

How to use dried pig’s blood?

• Just add 800-900 ml of water, making 1 kg in total. For up to 3 kg of blood sausage.
• Preparation: 1 part powder + 5 parts water.
• Stir well, possibly with a blender to remove lumps, and then use it as regular blood.

Contents

• 175 gr. dried blood, from hogs.

• not for sale for the US and Canada

Advantages of dried pig’s blood

• Years-long shelf life
• Compact size
• Easy to ship
• Easy to store
• Same characteristics as fresh pigs blood

Storage instructions

Dried blood should be stored in an airtight container in a cool, dry place, away from direct sunlight or heat sources. It can be stored at room temperature for a short period of time, but for longer-term storage, it is best to keep it in the refrigerator or freezer. If stored properly, dried blood can last up to several years.

Buying dried pig’s blood?

Order your pig’s blood at startercultures.eu, the European webshop for all your fermentation, sausage, and charcuterie needs. By Meneer Wateetons, renowned Dutch fermentation and meat expert and author. Order on weekdays before  3 pm and we’ll ship the same day.  Questions on the usage? Ask them in our chat, we’re here to help!

Online English spoken sausage making workshop

In this English spoken online workshop you will learn the theory and practice of making fresh sausages. What types of meat work best, where can you find your ingredients, what are the main pitfalls and what funny things can you do with casings. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.