Some cultures consume blood as food, often in combination with meat. The blood may be in the form of blood sausage, as a thickener for sauces, a cured salted fom for times of food scarcity, or in a blood soup. This is a product from domesticated animals, obtained at a place and time where the blood can run into a container and be swiftly consumed or processed. The Maasai of Tanzania consume the blood of cattle—which is let directly from the neck of the live animal and the wound allowed to heal—mixed with milk. In many cultures the animal is slaughtered. In some cultures, blood is a taboo food.
Read more about Blood As Food: Religious Consumption of Blood, Cultural Considerations
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