Pig’s blood

Sang de porc

What it is

Blood clots within minutes of being drawn, so it is whisked as it falls and the fibrin strands lifted out — what the charcutier buys is already defibrinated, held with a little salt or vinegar. Gascony sets it alone in a pan as sanquette, Burgundy stirs it into a civet at the last second, and in boudin it is simply the binder.

In the kitchen

Never let it boil. Slacken it first with a ladle of the hot sauce, stir it back off the heat, and keep the pan under 80 °C — above that the proteins seize and the sauce turns to grit.

Goes with

Onion Red wine vinegar Lard Garlic Thyme Cognac Black pepper Apple

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

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