Meat
Liver
Pork liver is dark, mineral-rich offal used in pâtés, liverwurst, and flash-fried slices. Stronger than calf’s liver; milk soaking and careful not-overcooking keep it palatable. Fresh liver is glossy and deep red-brown without green spots. Remove membrane and tubes, soak if desired, then sear quickly for steaks or grind raw into farce for terrines. Overcooked liver turns chalky and bitter. Pair with onions, sage, and acid. Freeze only if quality is high—texture suffers on thaw.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 8.53 g
- Saturated Fat 4.77 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.74 g
- Polyunsaturated Fat 0.99 g
- Cholesterol 279 mg
- Sodium 57.4 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24.1 g
- Water 58 g
- Energy 207 kcal
- Water 58 g
- Protein 24.1 g
- Fat 8.53 g
- Saturated Fat 4.77 g
- Monounsaturated Fat 4.74 g
- Polyunsaturated Fat 0.99 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 5362 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.59 mg
- Vitamin B2 — Riboflavin 2.48 mg
- Vitamin B3 — Niacin 14.1 mg
- Vitamin B5 — Pantothenic Acid 8.18 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 46 µg
- Vitamin B9 — Folate 285 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 319 mg
- Major Minerals 311 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.15 g
- Cholesterol 279 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.59 · vitamin-b2-riboflavin: 2.48 · vitamin-b3-niacin: 14.14 · vitamin-b5-pantothenic-acid: 8.18 · vitamin-b6: 0.46 · vitamin-b7-biotin: 46 · vitamin-b9-folate: 284.9 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
French charcutiers built country pâtés on a backbone of pork liver and fat.
German Leberwurst traditions spread pork-liver sausage across deli counters.
Farm kitchens fried liver and onions as a thrifty iron-rich supper.