Natural pork liver

Natural pork liver, from Québec pork raised without hormones or antibiotics, in packs of roughly 200 g. At $12.36/kg that comes to about $2.47 a pack — the cheapest protein in our whole counter, and the base of every country pâté worth the name.

What do you do with pork liver?

Two things, mainly. Pâté: pork liver, fat, onion, a splash of spirit, and you have the terrine your grandparents made. And the pan: slices seared hard with slow-cooked onions, served over mash. It is a forthright organ meat, stronger than calf's liver and far cheaper, and all it asks is to be cooked quickly.

Natural Québec Pork

Our pigs are raised without hormones or antibiotics, and the meat comes from an hour outside Montréal. For an organ meat, provenance matters more than it does for a muscle — the liver is the filtering organ, and knowing how the animal was raised is part of the product.

Nutrition

Pork liver is about as nutrient-dense as food gets: very high in iron, vitamin B12 and vitamin A, with plenty of protein and little fat. That concentration is also why it is eaten occasionally rather than weekly — the vitamin A content is high. If you are pregnant or have been given guidance on vitamin A intake, speak to your health professional.

How to cook pork liver

The rule is one line: fast, and not too far. Slice about 1 cm thick, pat dry, dust lightly with flour, and sear 2 to 3 minutes a side in a very hot pan, to 71 °C (160 °F) throughout. It should stay just pink in the middle; taken past that it turns dry and grainy, which is why so many people think they dislike liver. To mellow the flavour, soak the slices in milk for 30 minutes first, then pat them dry. Thaw in the fridge and cook within 24 hours.

Serving and pairing

The onions are not optional: cooked down slowly in butter, they are half the dish. Deglaze the pan with a dash of wine vinegar or port, and serve with mashed potato, pan-fried apple or plain toast. A light red, or a dry cider, stands up to liver without flattening it.

Old-fashioned pork liver pâté

Mince 500 g pork liver with 300 g pork fat and 1 onion. Add 2 eggs, 60 ml cream, 2 tbsp cognac or brandy, 1 tsp salt, pepper, a pinch of allspice and a bay leaf. Pour into a terrine, cover with foil and bake in a water bath at 160 °C for about 1 hour 15, to 71 °C throughout. Cool completely, then rest overnight in the fridge before slicing — it improves for two or three days and keeps for a week.

Pork liver price and ordering

• Regular price: $12.36/kg — about $2.47 per pack (estimate on 200 g)
• Weight: roughly 200 g per pack
• Sold by weight: the final price at checkout reflects the pack's actual weight
• Product number: 1120095
• Sold frozen
• Québec pork, raised without hormones or antibiotics
• Where to buy: home delivery across Québec and Montréal by refrigerated truck, free delivery from $225. Farm pickup at 62 York Street, Huntingdon, usually ready in 24 hours.