Calves Liver, 500g

Calves Liver 500g is 500g of calves liver – the most prized and delicate of all livers, pale pink in colour with a fine grain and a mild, sweet flavour. Calves liver is the finest liver available for pan-frying. As a result, it appears on the menus of the finest Italian and French restaurants in the classic preparations of fegato alla veneziana and foie de veau. Furthermore, the pale colour, silky texture and mild flavour make calves liver the most accessible of all livers. In particular, it needs nothing more than good butter, sage and a brief moment in a very hot pan.

About Calves Liver 500g

We source our offal and speciality cuts from the same small farms and carefully selected suppliers that provide our prime cuts. In particular, quality matters as much for offal as for any other part of the animal. As a result, the freshness, sourcing and handling of these ingredients makes a significant difference to the finished dish. Furthermore, offal from well-raised animals on a natural diet has a cleaner, more delicate flavour than that from intensively reared alternatives. However, offal is among the most perishable of all fresh ingredients. In particular, freshness is the single most important quality indicator for liver, kidney and heart. Additionally, using the whole animal is both ethical and gastronomically rewarding. That commitment to whole-animal cooking drives every sourcing decision we make. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Calves Liver 500g From Us

Cooking offal and speciality cuts rewards those willing to learn a few key techniques. In contrast to prime cuts, offal requires a more specific approach but almost always rewards simplicity. As a result, the finest offal preparations are often the quickest. Furthermore, liver, kidney and heart all suit high heat and brief cooking. However, overcooking is the single most common mistake with all offal. In particular, liver and kidney should be pink at the centre when served. Moreover, tongue, brain and sweetbreads need longer, gentler preparation before their final cooking. Additionally, bones and suet are the foundations of the most profound stocks and pastries available to any cook. That breadth of application is what makes this category so rewarding for the curious cook.

How to Cook Calves Liver 500g

To get the very best from it:

• Slice to an even 1cm thickness and bring to room temperature before cooking.
• Sear in foaming butter with a whole sage leaf for 45 to 60 seconds per side – no more.
• Furthermore, calves liver suits a classic Venetian preparation with sweet onions slowly cooked in white wine.
• Rest for 1 minute before serving – even this brief rest improves the texture considerably.

Perfect Pairings

This product pairs beautifully with:

• Good butter and fresh sage – the finest and simplest calves liver preparation
• Sweet onions slowly caramelised in white wine for fegato alla veneziana
• Creamy polenta, mashed potato or simply good bread alongside
• A glass of Soave, Pinot Grigio or a light Valpolicella alongside

Storage: Keep refrigerated and use within 2 days of delivery. Offal is highly perishable – freshness is essential for the finest flavour. Furthermore, it can be frozen on the day of delivery for up to 3 months. However, defrost slowly in the fridge overnight before use. Delivered fresh and ready to prepare.

However you cook it, Calves Liver 500g brings a depth and character that rewards adventurous cooking and a respect for the whole animal. Moreover, the finest cooking has always celebrated these ingredients.