As morbid as it sounds, drinking and cooking with blood is as old as mankind itself. It started as a matter of frugality and self-preservation — not wasting any part of a “kill.” It eventually evolved into a symbolic and religious gesture. Warriors believed drinking their enemies’ blood would give them their strength and power.
Cooking with pigs blood is not a recent idea, in fact we have been cooking with pig blood for centuries. Blood is most commonly associated with blood sausage, haggis and usually involves some other form of misc body part. However today we are seeing ‘blood’ popping up on restaurant menus in more approachable (and delicious) forms.
Today, cooking with blood is not so common because, in this urban society of ours, blood is hard to come by and, so, the recipes have fallen into disuse. But yearning for these flavours is still as strong as ever, and people have relied on specialty delis and restaurants to satisfy these cravings. If you do butcher your own animals and want to save the blood, remember to add vinegar, so it doesn’t clot, and refrigerate or freeze immediately.
Here our our top 5 blood friendly dishes from around the world
1. Faviken (SCAND) caviar and dried blood cups
2. Ethos Eat Drink (Hobart, AUS) Pigs Blood meringue
3. Cafe Paci (Sydney, AUS) Blood cake waffle with whipped lardo & jam
4. Public (NYC) Pigs blood and rye bread
5. El Bulli (ES) Hare Ravioli with Bolognese and Blood