If you want to use pig's blood in cooking, there's another process
Bring a large pot of water to a boil, and then cut the blood into bite-sized pieces with a knife, and pour it into the pot of boiling water to heat it up
Then the color darkens, and then you turn off the heat when it's the same color as the outside of the clot, then you'll cook it too slowly. If you slow down, the blood will get old. Take out the cooked blood and keep it in cold water so that it can be reprocessed and won't break easily.