There is. It’s called a Squeezer. Essentially it’s animal blood drained into a glass. The safest place to obtain this red stuff is through the butcher. Remember to ask for pig’s blood instead of from a cow. With the oinkers you have less chance contracting mad cow, salmonella, and E. Coli. As a further precaution, eliminate any excess bacteria by cooking the blood on a low heat for 5 minutes. Let cool. Serve with a lemon wedge. Enjoy.
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