Freezing is a common method of food preservation that can effectively extend the shelf life of food. Placing pig's blood in the freezer lowers its temperature and slows down bacterial growth and food spoilage. In the frozen state, pig's blood can be preserved for several months or even longer, but the exact shelf life depends on the temperature stability of the freezer and the freshness of the pig's blood. To ensure food safety and quality, it is recommended that pig's blood should be divided into small portions of appropriate quantity and packaged in properly sealed packages before freezing to prevent freezing damage and oxidation. Prior to use, thaw thoroughly and ensure that no abnormal changes or off-flavors occur in the pig's blood. If in any doubt, it is recommended to follow food safety guidelines and seek professional advice.