Technically, I don't think it's "blood".
In rare meat it tends to be myoglobin which hasn't denatured due to the relatively low temperature.
If the raw pork treat is anything like carpaccio I want to try it. Though I do find it odd that most people who worry about undercooked and raw food worry about chicken -- when as long as you're vaguelly healthy it'll just make you piss from every orifice in pain for a day or two, but uncooked bovine or porcine meat may lead to months of fighting a slythery little fucker in your intestine.
(Me, I'm not... in any way intoxicated, Thu 26 May 2011, 18:45, Reply)