Many cultures around the world consume livestock blood for food, often mixed with meat and offals – from the Philippines’ “Dinuguan” or pork blood stew, to Brazil’s “Arroz de Cabidela,” prepared with chicken and mixed with the chicken’s blood toward the end before serving.

China has “blood tofu” while India serves irattam poriyal, stir-fried lamb blood mixed with lamb intestines and spices. Indonesians serve Saksang,  which uses pig’s blood. In Finland, pig’s blood is used, with milk, flour and molasses, to make blood pancakes.

Italians have sanguinaccio dolce, a kind of pudding prepared with pig blood, chocolate, sugar, pine nuts, raisins and mil. The Germans have blood soup prepared with pig’s blood used to be traditionally mixed with vinegar, scraps, spices and sugar. (Photo courtesy of Lutong Bahay https://www.lutongbahayrecipe.com)