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Pig blood

Pig blood is animal blood used fresh or set in traditional sausages, soups, stews, and blood-based dishes.

Pig blood — illustrative ingredient image

About Pig blood

Pig blood is the liquid blood of a domestic pig used as a cooking ingredient. It may be incorporated into blood sausages, soups, stews, sauces, porridges, and other traditional dishes. Salt or other ingredients can be mixed with it to delay coagulation, or it can be allowed to set before cooking and serving.

Fresh pig blood is dark red and fluid, with a savoury, mineral flavour. Once coagulated, it becomes a smooth, dense mass that can be tender and yielding or firmer and more sliceable, depending on how it is set and cooked. Finished dishes take on additional flavours from seasoning, meat, vegetables, or stock.

It may be handled as liquid blood, coagulated pieces, or a formed blood cake, and cooked products can range from soft curds to compact slices. Heat darkens the colour and firms the structure. In sausages, the blood is mixed with other ingredients and enclosed in a casing; in soups or stews, it may thicken the liquid.

Ingredient type
whole food

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Where pig blood appears

3 linked foods

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Main dishes

Street food

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for pig blood

Names and romanised forms to recognise on menus and labels.

English

Pig blood

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Pig blood nutrition & diet

Pig blood nutritional value

Reference: Pork, blood, cooked

Per 100 g of the edible portion in the named reference form.

Calories
48.88999999999999kcal
Protein
12.1g
Carbs
0.0g
Fat
0.1g

Per 100 g edible portion. Rojroongwasinkul et al. (2013), Mahidol University and Wageningen University, SMILING Thai Food Composition Table. Energy is the source-calculated energy; carbohydrate is available carbohydrate by difference. Original 2013 reference values, not a current product label or a universal recipe.

Portions & preparation

Establish whether the reference concerns fresh liquid blood, coagulated blood, or blood incorporated into a sausage, soup, or stew. Edible portion, cooking method, added fat, grain, seasoning, and broth can substantially change the applicable comparison, so the dish form must be specified.

Compare the right form: Match references to fresh, cooked, coagulated, or sausage-processed pig blood, identifying the edible portion and all recipe additions; formulations vary.

Diet considerations

Pig blood is animal-derived. Compatibility changes when it is combined with pork fat, meat, dairy, egg, cereal grains, starches, or processed sausage casings and seasonings. Plain cooked blood and blood-based soups or sausages have different carbohydrate patterns and portions, so the complete traditional or commercial recipe must be identified.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically incompatible
  • Vegetarian
    Typically incompatible
  • Pescatarian
    Typically incompatible
  • Keto
    May be compatible
  • Paleo
    May be compatible
  • Low-carb
    May be compatible
  • Halal
    Typically incompatible
  • Kosher
    Typically incompatible
What these diet assessments mean
Vegan · Typically incompatible
The ingredient profile identifies an animal-derived food or derivative.
Vegetarian · Typically incompatible
The profile identifies animal flesh, seafood or a derivative excluded by a vegetarian diet.
Pescatarian · Typically incompatible
The profile identifies land-animal meat or a derivative, which is excluded by this pescatarian definition.
Keto · May be compatible
The plain form may fit a carbohydrate-restricted diet. Check the portion, added sugar, coatings and sauces against the nutrition values above.
Paleo · May be compatible
May fit a paleo pattern, depending on the cut or form, processing and added ingredients.
Low-carb · May be compatible
The plain form may fit a carbohydrate-restricted diet. Check the portion, added sugar, coatings and sauces against the nutrition values above.
Halal · Typically incompatible
This profile identifies pork or a pork-derived ingredient.
Kosher · Typically incompatible
This profile identifies pork or a pork-derived ingredient.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Thai Food Composition Table, SMILING 2013 — 06070 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .