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Pork Liver

£1.89/Kg 5-6
1.5Kg / £2.84
Healthy, inexpensive and easy to prepare

Pork liver packs a bigger punch than lamb or calves liver. 

It's got a stronger flavour.

Which makes it great for that old favourite liver and onions.

And, if you want to be more adventurous, try fixing up your very own liverwurst.

Don't forget pork liver is a “superfood”. 

It's rich in protein, low in calories and packed with essential vitamins and minerals. All the stuff that supports your blood, eyesight, liver, muscle control and skin.

Ounce for ounce it's one of the most nutritious things you'll ever find. 


Soak the liver slices in the milk for a couple of hours. It helps remove any hint of a metallic taste.

  • What's Delivered?

    Loose in a clear plastic bag.

  • Refrigeration

    1-2 days

    With fridge set at 1-4 °C


    Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.


    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

    Let the air circulate

    All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs

  • Freezing

    2-3 months

    Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

    Once frozen your biggest problem is air

    Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.