Aired 6 years ago on KCRW 

You Won't Believe What Ingredient This World Famous Chef Puts In His Bread

Magnus Nilsson, head chef at Faviken, ranked as the 25th best restaurant in the world, and author of the 'Nordic Cook Book', talks about the history of blood bread, why it was made and how it's prepared.

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"The blood, which is very perishable, was often used to make bread."

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Justin Sullivan Sean Gallup Neilson Barnard Spencer Platt Miguel Villagran Dave Kotinsky Chris Hondros
TRANSCRIPT This transcript was generated by AudioBurst technologies

So, speaking of your region, I had the pleasure of going to your restaurant about a year ago and I noticed that one of the dishes that I had at Faviken is represented in the book, although in a much simpler version, it's the blood bread that's been cooked and then dried. Can you talk about that? - Yeah, so in the old days, people really only slaughtered animals in the autumn, you know, when they were nice and fat after a summer on lush grass and stuff like that. And in order to be able to eat and profit from the meat over a longer period of time, it was necessary to preserve it and like, lots of it was salted and turned into charcuterie and stuff like that, but the blood, which is very perishable, was often used to make bread, so you add the pig's blood or beef blood instead of water in a bread dough for example, and by doing that, by baking bread with blood, and then drying the bread, you can keep it for a really long time and you can just soak it in broth, and water and poach it or boil it when it's time to eat it.