Pig’s Blood Purée

Preparation info

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By Ben Shewry

Published 2012

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  • 125 g ( oz) onion, finely chopped
  • 40 ml ( fl oz) grape seed oil
  • 125–175 g (4½–6 oz) cooked rice
  • 125 g ( oz) free-range pork back fat, frozen
  • 125 ml (4 fl oz/½ cup) fresh pig’s blood
  • 5 g ( oz) table salt
  • 4 g ( oz) freshly ground black pepper
  • 10 g ( oz) sweet paprika
  • 5 g ( oz) smoked paprika
  • 0.75 g ground cinnamon
  • 0.5 g ground cloves
  • 0.5 g ground oregano


Sweat the onion in the oil in a small saucepan over low heat until softened. Set aside to cool slightly. Mince the rice, then check the weight — you need 125 g ( oz), so mince a bit more if necessary.

Finely dice the pork back fat. Combine the onion, rice, pork fat and remaining ingredients well and place in a medium vacuum pouch and vacuum-pack on 100 per cent for 40 seconds in a chamber vacuum sealer*. Place the bag in a circulating water bath (or saucepan filled with water) heated to 70°C (158°F) and leave for 15–20 minutes, checking and moving the mixture around at 5-minute intervals.

Once set, chill in iced water. Remove from the bag and purée in an upright blender until very smooth. Refrigerate until needed.