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Since early June, major retailers including Cold Storage, FairPrice, Giant, Prime and Sheng Siong have started selling pig blood curd produced by Thailand’s food conglomerate CP Foods at about S$6.95 (US$5.50) per 400-gram pack, The Straits Times reported.

A CP Foods spokesperson says demand has been “incredible,” with many Internet users reporting that they were unable to find the product in supermarkets.

FairPrice, which operates more than 160 supermarkets in Singapore, began selling the product at a promotional price of S$6.15 per pack on June 4.

“Over 80 per cent of our stocks were sold within the first five days, with several outlets selling out by the evening on the day of launch,” it said, adding that the chain is working with the supplier to replenish stocks as soon as possible.

The first shipment of 6,000 packs arrived in Singapore in late May. Internet users

Singapore banned pig blood curd in 1999 after a Nipah virus outbreak in Malaysia killed more than 100 people. CP Foods later worked with authorities in Singapore and Thailand to demonstrate the safety of its production process. It said the blood is collected under sterile conditions, filtered, heat-treated and tested for microorganisms before export.

The product has quickly regained popularity since it returned to restaurant menus. Hotpot chain Haidilao introduced pig blood curd at 15 outlets in late May. Restaurant Tong Xin Ru Yi is developing Sichuan-style dishes featuring the ingredient, while Crystal Jade has created a special menu that includes pig blood porridge and claypot dishes combining blood curd with minced pork, salted fish and offal.

“The pig blood curd is smooth and tender, the pork tripe has a nice bite, and the chives and pepper give the broth a warming, aromatic flavour. It is a good dish for anyone who needs a bit of nourishment,” Martin Foo, an executive chef at Crystal Jade, was quoted as saying.

A Haidilao representative said customers aged over 30 order pig blood curd most often because they are familiar with its taste, while younger diners are more likely to try the dish out of curiosity.

Health experts say pig blood curd contains about 16 grams of protein per 100 grams, as well as iron, potassium and copper, according to Channel News Asia. They said phospholipids found in pig blood may support nervous system function and memory.

But they also warn that the dish is high in cholesterol and may carry a risk of bacterial contamination if the slaughtering and processing procedures are not properly managed. They recommend only consuming pig blood curd in moderation, especially for people with high cholesterol or cardiovascular disease.