Pork Liver

• Pork liver can be pan-fried with onions and bacon for a hearty and flavorful meal, often served with mashed potatoes or polenta. Soaking the liver in milk beforehand helps to reduce its bitterness.
• Pork liver is a key ingredient in many pate and terrine recipes, where its rich flavor and smooth texture contribute significantly to the final product. The liver is typically ground or pureed before being combined with other ingredients.
• Pork liver can be used to make liver dumplings or liver sausages, offering a unique and protein-packed addition to soups and stews. The liver is typically finely ground and mixed with other ingredients like breadcrumbs and spices.
• Chopped or ground pork liver can be incorporated into stuffings for poultry or other meats, adding moisture and a distinct savory flavor to the dish. It pairs well with herbs like sage and thyme.
• Some traditional recipes use pork liver to create liver spreads or dips, often seasoned with spices and herbs and served with crackers or bread. These spreads offer a convenient and flavorful way to enjoy the nutritional benefits of liver.
• Pork liver can be thinly sliced and stir-fried with vegetables, offering a quick and nutritious meal. Marinating the liver before stir-frying can help to tenderize it and enhance its flavor.

• Rich in Vitamin A, crucial for vision, immune function, and cell growth.
• Excellent source of iron, helping prevent iron deficiency anemia and boosting energy levels.
• High in B vitamins, supporting nerve function and energy metabolism.
• Contains significant amounts of copper, essential for enzyme function and iron utilization.
• Provides choline, important for brain health and liver function.

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.