I've just found out why it's not what it used to be: most of it's made with powdered blood. Apparently, current Health and Safety regulations forbid the use of fresh, liquid blood. I don't understand this, since in France you can still get the real thing. The blood is imported, by the way. Depressing. We've just tried some supposedly good quality stuff but it was horrible - over-seasoned with thyme and rubbery in texture.