Pork liver, a nutrient-rich organ meat, boasts a robust, earthy flavor with a slightly metallic tang. Its texture is smooth and delicate when cooked properly, but can become tough if overcooked. Typically a reddish-brown color, pork liver is a relatively inexpensive source of protein and essential vitamins and minerals. Many find the strong flavor of pork liver to be acquired taste, but it can be mellowed through proper preparation techniques such as soaking in milk or buttermilk prior to cooking. Pork liver is often used in pates, terrines, and other dishes where its distinct flavor can be appreciated.
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Fresh pork liver should be refrigerated immediately after purchase. Store it in an airtight container or wrapped tightly in plastic wrap to prevent it from drying out and to minimize odor transfer. It's best used within 1-2 days of purchase. For longer storage, pork liver can be frozen. Wrap it tightly in freezer wrap or place it in a freezer-safe bag, removing as much air as possible, and it can be stored for up to 2-3 months. Thaw in the refrigerator before cooking; do not refreeze once thawed.
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