Blood

We ordered a half pig from a smallholding a few weeks/months ago, and the pig has gone to the abattoir today. The carcase will go to the butcher after a weekend hanging, and be ready for me to collect middle of next week.

In the meantime, though, I called in at the slaughterhouse and collected a gallon of the blood. We're planning to make black pudding, and need a couple of litres. Once the rest of the meat has arrived, we'll need some of the back fat, along with other ingredients (pearl barley, breadcrumbs, cream, seasoning), and can make the puddings next weekend. We'll also be making sausages, again, as they've been very tasty.

I'm glad I wasn't pulled over, and asked to explain a tub of blood.