Per 100g,
Energy: 155 kCal
Fat: 7.8 g
of which saturates: 2.9 g
Carbohydrate: 0 g
of which sugars: 0 g
Fibre: 0 g
Protein: 21.1 g
Salt: 0.2 g

Here's the cooking instruction for preparing :
1. Prep the liver: Start by rinsing the liver under cold water to remove any excess blood. Pat it dry using paper towels. Remove any tough membranes or connective tissues if present.
2. Season the liver: Season the liver with salt and pepper or any other preferred spices or herbs. You can also marinate it in a mixture of olive oil, garlic, and herbs for added flavour.
3. Heat the pan: Place a skillet or frying pan over medium-high heat. Add a small amount of oil or butter and let it heat up.
4. Cook the liver: Once the pan is hot, carefully place the liver slices in a single layer. Avoid overcrowding the pan, as this can prevent proper browning. Cook the liver for about 2-3 minutes on each side, or until browned on the outside but still slightly pink on the inside. Cooking time may vary depending on the thickness of the liver slices.
5. Rest and serve: Remove the liver from the pan and let it rest for a few minutes to allow the juices to redistribute. This step helps to keep the liver moist and tender. Serve the immediately while it's still warm.
6. Optiol: You can deglaze the pan with a splash of wine or broth to make a quick sauce. Simply add the liquid to the hot pan, scrape the browned bits from the bottom, and reduce the liquid until it thickens slightly. Drizzle the sauce over the liver for added flavour.
Remember, overcooking liver can make it tough and dry, so it's important to keep an eye on the cooking time. Enjoy your!

Keep refrigerated below 5°C. Suitable for freezing. Defrost thoroughly before cooking.

This pack contains 1 piece

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR