Blood is the main by-product from slaughterhouses bearing high levels of suspended solids (18% w/w) and BOD5 (250000-375000mg O2/L), which makes difficult its handling and disposal. This study proposes the valorisation of blood protein to produce enzymatic hydrolysates rich in haemic iron and antioxidant peptides. Haemic iron presents higher bioavailability compared to its inorganic form, but its incorporation into foodstuffs is restrained by its high tendency to oxidation. Six commercial proteases of animal, plant and bacterial origin were employed to produce the enzymatic hydrolysates. Subtilisin and trypsin treatments were able to recover 70% of haem iron as soluble peptides, in contrast with plant enzymes where the proteolysis was reduced. Moreover, some enzymatic treatments led to hydrolysates with high levels of some in vitro antioxidant activities such as radical scavenging (Protamex, IC50 3.52mg/mL) or metal chelating activity (trypsin, IC50 0.27mg/mL). We conclude the enzymatic valorisation of blood protein increases haemic iron bioavailability and produces antioxidant peptides. Both properties are of interest for their use as iron fortification supplements. © 2022 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF).