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Pork liver is nutrient-rich foods higher in protein. Not only does the liver provide a very high dose of iron and vitamin A, but it’s also one of the best sources of many B vitamins, phosphorous, and magnesium. Liver naturally has a dense texture, so over-cooking it results in the dry shoe leather effect that causes most people to hate it. Soaking it in milk is a common technique, but can also be cooked quickly in a pan with spice mixes (usually a slightly spicy "cajun" or lemon-pepper).
Essential Cooking Instructions:
Product is raw and must be thoroughly cooked before consumption core temperature >75°C