Elisabeth Paul

Obsessed with discussion on meat from an early age, Elisabeth completed an Undergraduate at UNISG in Pollenzo with a thesis on animal welfare in traditional small scale productions. This lead to a double Masters degree in Denmark and Sweden on Animal Food Production with a thesis on traditional reindeer pregnancy testing.

Owning the nickname ‘the blood lady’ Elisabeth lead the Blood Project at the Nordic Food Lab, a project exploring the substitution of egg with blood in desserts and pastries. Now she can be found slaughtering bovines and pigs and producing salame in a small organic cooperative in northern Italy, promoting ‘from the stall to the table’, courses for schools on slaughter and meat production.

Bloody lovely! A Tasting of Blood Products from the UK and Europe

Bloody lovely! A Tasting of Blood Products from the UK and Europe