It would of been fine for making sausage or just cooking. No real discernible affect on taste, just looks icky.I have seen this bloodshot or blood clots before. From what I’ve read it comes from not being properly stuck and chilled. Last fall I had someone off me a free pig just needed picked up. After Killing, sticking then 1.5 hour ride home the hams were full of blood clots. I didn’t even cure them. Tossed them out.
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