Discover the rich and savory flavors of our Pigs Liver at The Black Farmer. Sourced from ethically raised pigs, our pig’s liver is a culinary delight that brings a depth of taste to your meals. With its tender texture and robust, earthy notes, this organ meat offers a unique and satisfying dining experience. Whether you’re a liver aficionado or seeking to explore new culinary horizons, our Pigs Liver is a versatile ingredient that can be pan-seared, braised, or incorporated into delicious pâtés and terrines. Indulge in the distinctive flavors of our carefully selected pig’s liver while supporting sustainable farming practices.
|While we’d be surprised if you could resist the temptation to enjoy immediately, please keep refridgerated unless you intend to eat it right away! Otherwise all our quality meat is suitable for freezing to preserve its taste and texture, meaning you can cook and serve it when you fancy. Once it’s been frozen, please thaw your meat slowly and thoroughly, ideally in the fridge overnight. We vacuum-pack our meat to naturally extend its freshness and make it suitable for home-freezing.
|This pack contains approximately 400g of Pork Liver in pieces.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in in need to go in plastic recycling.
|COUNTRY OF ORIGIN
Cooking pig’s liver can be done in several ways, depending on your preferences. Here’s a basic recipe for pan-frying pig’s liver:
- 1 pound pig’s liver
- 2 tablespoons vegetable oil or butter
- 1 onion, sliced
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Optional: herbs or spices of your choice (e.g., thyme, rosemary, paprika)
- Rinse the pig’s liver under cold water and pat it dry with paper towels.
- Remove any visible veins or tough membranes from the liver.
- Slice the liver into thin, even pieces.
- Season the liver slices generously with salt and pepper on both sides.
- If desired, sprinkle some herbs or spices over the liver slices and gently rub them in.
- Heat the vegetable oil or butter in a large frying pan over medium-high heat.
- Add the sliced onions and minced garlic to the pan and sauté until they become translucent and slightly golden.
- Cooking the liver:
- Push the onions and garlic to one side of the pan and add the liver slices in a single layer.
- Cook the liver for about 2-3 minutes on each side, or until it is browned on the outside but still slightly pink on the inside. Be careful not to overcook it, as it can become tough and dry.
- Adjust the cooking time based on the thickness of the liver slices. Thicker slices may require a bit more cooking time.
- Checking for doneness:
- To check if the liver is cooked to your desired doneness, make a small cut in one of the slices. It should be slightly pink but no longer raw.
- If you prefer your liver well-done, cook it for an additional minute or two on each side.
- Once the liver is cooked, remove it from the pan and let it rest for a few minutes.
- Serve the pig’s liver hot, alongside the sautéed onions and garlic.
- You can pair it with sides like mashed potatoes, steamed vegetables, or a fresh salad.
Remember, the cooking times may vary depending on the thickness of the liver slices, so it’s essential to monitor the cooking process closely to prevent overcooking.
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Product image is for representation purposes only. Actual weight and appearance of the product may vary.