• Pig Liver, Sliced
  • Pig Liver, Sliced

Pig Liver, Sliced 350g

£3.85

In stock
  • Each pack contains approximately 350g.

Select pack quantity

We currently have 18 remaining in stock.
  • Delivered fresh
  • Native breed
  • cook on the bbq

Product description

Pig Liver: Nutrient-Rich and Perfect for Pâtés, Frying, or Baking
Pig liver is a nutrient powerhouse, brimming with essential vitamins, minerals, and iron, making it an ideal choice for health-conscious cooks and lovers of traditional recipes. This versatile cut lends itself beautifully to a variety of dishes.

Thinly sliced, pig liver is perfect for flash-frying with onions and a touch of fresh sage, creating a quick and hearty meal. For those seeking to make a luxurious pâté, dice the liver and mix it with coarsely minced pork, generous seasoning, herbs, and freshly ground spices. Wrap the mixture in smoked streaky bacon and slow-bake in a bain-marie for a rich, creamy texture and deep, complex flavour.

A French classic, pig liver pâté is best served with crusty bread, tangy cornichons, and a side of pickled onions. Its bold, savoury profile makes it a fantastic centrepiece for rustic sharing boards or a sophisticated appetiser.

Inspiration from Chef Valentine Warner
"Softer and richer than lamb liver, pig liver is often overlooked but deserves its place at the table as a versatile and flavourful ingredient.

I like to blend it with pork fat, a little minced pork, onions, black pepper, allspice, and a splash of brandy, then cook it Danish-style as a smooth, creamy pâté. Spread thickly on crackers and paired with dill pickles and a cold beer, it’s the perfect treat for a cosy night in front of the television.

A dish typically reserved for calves' liver, pig liver can shine in the Venezia treatment (Fegato alla Veneziana). Slice it thin, dredge, and brown in butter, then combine with a generous helping of velvety onions, a splash of stock, and a dash of white wine vinegar for a rich, Venetian-style liver and onions.

On cold days, pig liver is the perfect choice for hearty, spiced faggots. Combine it with kidneys, minced pork, and a mix of warming spices, then wrap in caul fat. Cook until bubbling in a super-rich onion gravy. These comforting faggots shouldn’t just belong in rarefied pubs that uphold the pickled egg tradition and unashamedly uncomfortable wooden furniture - they deserve a place in every kitchen."

Ingredients

Outdoor-reared heritage breed pig liver, sourced from free-range Tamworth and Middle White pigs.

Journal

Available on our journal: Valentine Warner’s Venetian-Style Beef Liver Recipe, which can easily be adapted by swapping the beef liver for pork liver.

Background

Outdoor-Reared Heritage Breed Pig Liver
Our Tamworth and Middle White pigs are reared outdoors on the lush pastures of the Yorkshire Dales, where they can root, wallow, and express their natural instincts. These traditional heritage breeds are slow-grown at their own pace, allowing for the development of naturally marbled fat, which enhances the flavour, tenderness, and texture of the meat.

Pig liver is a versatile and nutrient-rich ingredient, prized for its robust flavour and smooth texture. A staple in traditional recipes, it works beautifully in pâtés, terrines, or classic dishes like liver and onions. Rich in protein, iron, and essential vitamins, pig liver is both a wholesome and economical choice for adventurous cooks and those seeking to explore nose-to-tail cooking.

Our pig livers are Always Fresh Never Frozen®, expertly butchered to order, vacuum-packed for peak freshness, and shipped in fully recyclable packaging. They arrive safely insulated and ready to elevate your culinary creations.

Perfect for creating rich, flavourful dishes or as a standout ingredient in traditional and contemporary recipes, our pig liver showcases the exceptional quality and care that comes from sustainable farming practices and whole-carcass butchery.

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