lb. pork liver

Pork liver is the hepatic organ of the Sus scrofa domesticus (domestic pig), valued across many culinary traditions as an offal ingredient. It is characterized by a deep reddish-brown color, smooth texture, and distinctive mineral-forward flavor profile with subtle sweetness. Pork liver is milder and more delicate in flavor compared to beef or lamb liver, making it approachable for broader palates. The organ consists primarily of hepatic tissue rich in iron and B vitamins, with a fine grain that becomes firm when cooked but remains tender if not overcooked. Quality pork liver should appear glossy and uniform in color, with no discoloration or off odors.

Pork liver features prominently in European and Asian cuisines, particularly in French pâtés, Italian fegatini, German Leberwurst, and Chinese stir-fries. It is commonly prepared by pan-searing thin slices until the exterior browns while the interior remains slightly pink, or simmered in stews and braises. The liver pairs well with acidic elements such as vinegar, wine, and citrus, as well as aromatic vegetables like onions and shallots. It is ground for forcemeats, terrines, and sausages, or sliced and served with traditional accompaniments such as caramelized onions, bacon, or mustard-based sauces.