Calves Liver 400g


The Black Farmer Calf’s Liver is succulent, tender and fine grained, with a deliciously mild, sweet flavour. Many regard calf’s liver as the finest offal. Not only is it easy to prepare and utterly delicious but it is also among the most nutritious foods on the planet.


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It is very easy to cook calf’s liver. Start by slowly frying 500g of onion in butter. Turn the heat right down and soften it slowly, stirring frequently to stop the onion from catching and burning. After up to an hour, the onion will be soft and sticky. Slice the liver into 1cm strips and fry them quickly in a little oil until sealed. Next, add a cube or two of butter, season, and continue to fry until golden brown. Be very careful not to overcook and allow to rest for a few minutes before serving. Make a bed of onion and put the liver on top. We love to crumble over some crispy bacon, too. Serve with a red wine sauce and creamed mashed potato.


We source local meat from farms in Wiltshire, Somerset and the South West. The Black Farmer makes sure that we get the absolute best and most sustainable breeds for the season. Our free range cows feed on grass and lead happy lives in the great British countryside. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible.


We vacuum pack our calf’s liver to keep the meat fresh for longer. This also means it is suitable for home freezing. If you do choose to freeze your meat, make sure you defrost it properly. The easiest way is to pop it in the fridge overnight.


Cooking instructions:

  1. Remember to remove the calves liver out of the packaging, pat dry and bring to room temperature

  2. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil

  3. Season the liver whilst cooking in the fry pan or griddle

  4. Don’t overcrowd the cooking base, a few medium sized slices of liver per pan

  5. Massage with a little duck or goose fat, creating a very thin layer over the meat

  6. Cook over high heat turning the slices only once after a rich, caramalization  has formed

  7. Cook 1 to 2 minutes each side for pink

  8. Finish by adding a large knob of butter when frying or on the griddle

  9. The meat will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your liver is, for a pink it should have a soft feel with a little spring back


This product has a shelf life of 12 days from the date of delivery. The pack is approximately 400g.

Product photography is representative only.  As these products are freshly butchered for your order, sizes and thicknesses may vary.  Weights and portions will be as stated.