Liver

• Sautéed liver with onions: A classic dish where liver is thinly sliced, seasoned, and pan-fried with caramelized onions for a savory, comforting meal.
• Liver pâté or mousse: Blended with butter, cream, and seasonings, liver is transformed into a smooth, spreadable delicacy often served with crackers or bread.
• Added to stews and soups: Liver can be diced and simmered in hearty stews or soups to enhance flavor and add nutritional value.
• Used in stuffing or fillings: Ground liver is sometimes mixed with breadcrumbs, herbs, and spices to create flavorful stuffing for poultry or vegetables.
• Fried liver: Breaded and deep-fried liver is a popular preparation in many cuisines, offering a crispy exterior and tender interior.
• Incorporated into sausages: Liver is a key ingredient in traditional sausages like liverwurst or haggis, adding richness and depth to the final product.

• High in essential nutrients like iron, vitamin A, and B vitamins, making it a nutrient-dense food for energy and overall health.
• A rich source of protein, supporting muscle growth and repair in balanced diets.
• Contains selenium and zinc, which contribute to immune system support and antioxidant benefits.
• Often included in low-carb and keto diets due to its low carbohydrate content and high nutrient density.
• Known for its distinct, savory flavor that enhances dishes like pâtés, stews, and sautéed preparations.

Store liver in the refrigerator at 32-40°F (0-4°C) and use it within 1-2 days of purchase for optimal freshness. If not using immediately, freeze it in an airtight container or vacuum-sealed bag to prevent freezer burn, and consume within 3-4 months for best quality. Thaw frozen liver in the refrigerator overnight before cooking. Avoid leaving liver at room temperature for extended periods to prevent spoilage.