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Woodland Reared Pigs Liver

Woodland Reared Pigs Liver

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Woodland Reared Pigs Liver

​Pork liver is slightly stronger then lambs liver but not quite as intense as ox liver. Great for making pates, adding to pies or just fried with onions. 

300g per pack.

How to cook pork liver

Cover your sliced liver in flour and place in to a pan with some hot oil and brown for around three minutes on each side. Once browned add some sliced onion and cook until softened. Season to taste and serve with mashed potatoes. 

Our pigs

We rear traditional Saddleback and Gloucester Old Spot sows, which are a slow growing breeds. These are then crossed with a Large White or a Welsh boar.

Our sows farrow outside the natural way. Piglets are left on the sow for a minimum of eight weeks so they receive all the essential immunities they need from their mothers milk.

​All our growing pigs are allowed to free range outdoor on fresh pasture and in small wooded areas of the farm. Here they can forage on windfall apples and other bugs and grubs. As well as this the pigs are fed locally grown cereals. During the coldest wettest months of the year our pigs come inside to deep straw barns in small groups.