Anyone have any leads on pig blood from ethically raised beasts? A small rural butcher or farmer-run abattoir?
I've called the likely suspects: Cumbrae, Healthy Butcher and Butcher by Nature and only Cumbrae said "hmmm...sure but the minimum order is 20 litres" 'cause their butcher would have to change methods.
Apparently abattoirs just let it slip away down the drain. What a waste.
I know frozen blood exists on Spadina but I'd rather go without than support industrial pig farming.