Pork Liver

Pasture-raised pork liver is one of the most nutrient-dense organ meats available, delivering exceptional concentrations of vitamin B12, vitamin A, folate, iron, and copper in highly bioavailable form. Slightly stronger in flavor than chicken liver but milder than beef liver, it sits comfortably in the middle of the organ meat spectrum and is well suited to a wide range of preparations.

A cornerstone of Southern cooking, pork liver is the foundation of liver pudding and scrapple — two deeply regional preparations that have sustained communities in the Carolinas and beyond for generations. It is equally at home in a pot of dirty rice, where it is finely chopped and cooked down with aromatics into the base of one of the great dishes of Southern cuisine. For those who prefer a simpler approach, a quick sear with onions and a splash of vinegar is all it needs.

Sold whole and priced by weight — pork liver runs larger than beef or chicken liver, making it an economical choice for those who consume organ meats regularly.

Sold by weight. Select the size that best suits your needs.

If nutrient density is part of why you are here, our pork heart and pork kidney round out the pasture-raised pork organs. Our beef liver, beef heart, and beef kidney are the natural next stops if you want to go further — and our chicken hearts and chicken livers cover similar ground from the bird.