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A comment on The fight over transparency in the meat industry. Parent comment

Re:The fight over transparency in the meat industry by endisukaj on Thursday October 06, 2016 @04:55PM (#12656035)
Not the parent but I have some knowledge on this.

[Blood sausage][1] is made using pork blood. I have never tried it myself though. What I have tried is [Sanguinaccio][2] made in southern Italy. It's absolutely delicious. I imagine there are plenty of other recipes that use pork blood as an ingredient too.

[1](https://en.wikipedia.org/wiki/Blood_sausage)

[2](http://www.chicagonow.com/cooking-cop/2014/03/sanguinaccio-d...)

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Re:The fight over transparency in the meat industry by tjic on Thursday October 06, 2016 @08:10PM (#12657199)
Yes. If you see that dive gallon bucket of blood in the photo? I made bood sausage with it.
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Re:The fight over transparency in the meat industry by countingteeth on Thursday October 06, 2016 @09:37PM (#12657554)
There's Taiwanese-style pig blood cake (made with rice and fried); or Cantonese-style pig blood curd, which is nothing more than solidified pig's blood.
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