many 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 form 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. in many cultures, the animal is slaughtered. in some cultures, blood is a taboo food.