Pig's liver

Highly nutritious and tasty, cook up our quality organic pork liver in soup, stir fry, or even a scrumptious pie.

Good To Know 

Ingredients & Nutritional's

Organic, Outdoor Bred and Reared Pork
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 270Kcal/ 1119kJ | Fat 21.7g of which saturates 8.0g |  Protein 18.6g | Salt 0.13g

How To Store

Our Pigs liver is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 7+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers 

Our organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoor bred and reared and spend their whole lives outside, the way it should be. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam & Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.

How To Cook

We Recommend: 

Braised Pig's Liver Recipe

Ingredients:

• 500g pig’s liver, cleaned and sliced into 1cm thick pieces

• Salt and freshly ground black pepper, to taste

• 2 tablespoons flour (for dusting)

• 2 tablespoons olive oil

• 2 tablespoons butter

• For the Onion Sauce:

  • 2 large onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup chicken or beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
  • 1 tablespoon balsamic vinegar (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Liver:

• Season and Dust: Season the liver slices with salt and pepper, then lightly dust them with flour on both sides.

2. Sear the Liver:

• Heat Oil and Butter: In a large frying pan, heat the olive oil and butter over medium-high heat.
• Brown the Liver: Add the liver slices to the pan in batches (if necessary) and sear for about 2-3 minutes on each side until browned but still slightly pink in the middle. Remove the liver from the pan and set aside.

3. Make the Onion Sauce:

• Sauté Onions: In the same pan, add the sliced onions and cook over medium heat until softened and caramelized, about 10-15 minutes. Stir occasionally to prevent burning.
• Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.

4. Deglaze the Pan:

• Add Stock and Seasonings: Pour in the chicken or beef stock, Worcestershire sauce, thyme, and balsamic vinegar (if using). Scrape up any browned bits from the bottom of the pan.
• Simmer: Bring the sauce to a simmer and let it cook for about 5-7 minutes to reduce slightly.

5. Combine and Finish:

• Return Liver to Pan: Add the seared liver slices back to the pan, spooning some of the onion sauce over the top. Cook for an additional 2-3 minutes until the liver is heated through and coated in the sauce.

6. Serve:

• Plate and Garnish: Serve the braised pig’s liver hot, garnished with fresh parsley. It pairs well with creamy mashed potatoes, steamed greens, or crusty bread to soak up the delicious sauce.