Pork blood curd to retail in S'pore for S$6.95 per 400g tray from Jun. 2026

Pasteurised pork blood curd by CP Foods will be priced at S$6.95 for a 400g tray in Singapore.

The product will be made available progressively from June 2026 onwards at selected retailers including Cold Storage, FairPrice, Giant, Home Butchery, Prime, and Sheng Siong, according to a press release by CP Foods.

It will also be available at eateries and food stalls, starting with Haidilao and Yew Kee Specialities and will eventually be rolled out nationwide by the third quarter of the year, CP Foods said on May 14.

Bringing pork blood curd back to Singapore was a process one year in the making, CP Foods country head Joyce Yap told Mothership.

CP Foods has been selling packaged pig blood curd in Thailand for six years.

The packaging for the product is similar to the boxed tofu commonly found in Singapore.

Pork blood is said to be nutrient dense with heme iron, zinc and selenium, and is also a source of protein.

How pig's blood is collected and prepared

The pigs are first humanely stunned before slaughter, according to the CP Foods press release.

Blood from each animal is collected immediately by machine suction and transferred into sanitised vacuum tanks via a closed pipeline system.

The blood collection process is completed in 4 minutes and passed through a filtration system to remove any contaminants, then rapidly cooled to prevent microbial growth.

The pigs’ blood is processed within the machine and then transferred directly into the trays.

These are sealed and pasteurised via steam cooking at a temperature of 90°C to 95°C for 40 to 45 minutes.

This helps to turn them into their curd-like consistency, while also killing bacteria.

The finished products are cooled down to 0°C to 4°C for storage and to await shipping.

Mandatory testing

Each production lot of CP’s Pasteurised Pork Blood Curd must undergo mandatory testing and meet certain microbiological standards before export.

Each batch is rigorously tested for the presence of bacteria, such as Salmonella spp., Coliform, and E. coli, and certified to be free of animal diseases that include foot-and-mouth disease, African swine fever, and classical swine fever.

From the factory to Singapore’s supermarkets, CP’s Pasteurised Pork Blood Curd is kept at 0°C to 4°C throughout the entire journey through a seamless cold chain system.

Through coded information, identification and tracking can be done at every stage of the production process.