Pork liver is rich in nutrients and vitamins, and has a strong and unique flavor. Soaking the liver in milk for an hour before cooking will help remove any bitterness and impurities. It is important not to overcook liver, which can result in a tougher texture. For the best results, try it thinly sliced and quickly sauteed with onions!
Our pigs are raised on pasture all summer, without hormones or antibiotics. We buy in a small herd of piglets each May that is made up of a mix of heritage breeds, including Tamworth and Old Spot. We feed our pigs non-GMO grain, but being raised outside means they also forage for tubers, roots, berries, grubs, and more. From May to November, we rotate the pigs into new paddocks, allowing them to explore and express their natural rooting behaviors, while also fertilizing those areas with manure.