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100% pasture-raised pork liver!

Liver is one of the best and most efficient sources of iron, protein, and vitamins A & B12.  

Pregnant and lactating women have been known to crave it, our depression-era family members have been known to force it down our throats, and modern French restaurants have been known to make fancy dishes from what was once thought to be a peasant’s staple. 

Why? Liver is, simply stated, good for us and delicious too. Lucky for you, it's very economical too. 

What’s the simplest way to prepare liver?  

Of course, liver and onions! Sold at fancy French restaurants for a pretty hefty price, you can make this dish at home for a fraction of the price (just like my Granny did):

- Slice liver into pieces then saute in oil and butter in a frying pan on the stove.  

- Remove and set aside. 

- Saute sliced onions in the same pan. 

- Remove and set aside. 

- Add a bit more oil and butter. Heat up. Add some flour, salt, and pepper. Stir in milk or cream to make a gravy. 

- Place the liver on a really beautiful plate (this is important – make it look important and appetizing for skeptical family members). Pour the gravy mixture over the liver.  

Be grateful, eat, and enjoy : )