Pork Liver

A large organ with a characteristic lobed structure and an intense reddish-brown color. It is extremely rich in vitamin A and iron. It has a more intense and earthy flavor than other livers and a grainy texture. It is delivered cleaned of bile and large vessels.

Pork Liver for B2B Wholesale

It is a key raw material for the food and sausage industry. It is the main ingredient for the production of pâté, liverwurst and other spreadable products, providing flavor and consistency.

Product Information

Packaging12kg block
Storage Temperature:-18 °C
Product Condition:Frozen
Product Shelf Life:2 years
Organoleptic CharacteristicsAppearance: Red color without visible signs of spoilage.
Smell: Characteristic smell of fresh product.
Microbiological Criteria:TBC: < 5*10⁶ cfu/gr
Enterobacteriaceae: <500 cfu/gr
E. coli: <500 cfu/gr
Salmonella spp: Absent in 25gr
Allergen Declaration:Does not contain allergens, according to the LEDA/ALBA list (EU1169/2011)

Nutritional Table

Nutritional InformationAmount (per 100 g)
Energy (kcal)~ 134 kcal
Protein (g)~ 21.4 g
Total fat (g)~ 3.65 g
Saturated fat (g)~ 1.17 g
Carbohydrates (g)~ 2.47 g
Sugars (g)~ 0.0 g
Sodium (mg)~ 87 mg
Salt (g)~ 0.22 g

* The nutritional table is based on a literature review rather than on analysis

It is manufactured according to ISO, FSSC and HACCP standards

Suitable for wholesale, cold meat industries and canning

It is used in restaurants for fried food and traditional appetizers

Fresh & Freezable

What is the difference between Pork Liver and Beef Liver?

Pork liver has a strong, earthy flavor and a grainy texture, ideal for pâtés and liver sausages. Its flavor stands up well to spices and alcohol. Before use, it is often soaked in milk to soften it. It is a key ingredient in the sausage industry for richly flavored products.

Does Pork Liver need special treatment before cooking?

Yes, soaking is the secret to a good result. The milk (or water with a little vinegar) helps remove any blood residue and neutralizes the bitter, metallic taste that pork liver can have. This process “sweetens” its flavor and improves its texture, making it more pleasant and delicate in the final dish or pâté.

How is it used industrially?

In the sausage industry, liver is rarely used whole. It is usually mashed together with fat and meat to create an emulsion. Its intense flavor is its advantage here: it allows the production of sausages with a rich, characteristic flavor (such as liver sausage) even when used in a mixture with other ingredients, giving the product its identity.