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Iberico Liver
Our Iberico pork liver is rich, smooth, and deeply flavorful — a true nose-to-tail delicacy from slow-raised Iberico pigs. Thanks to Iberico genetics, natural foraging, and higher intramuscular fat, this liver is milder, silkier, and less metallic than conventional pork liver.
Perfect for traditional dishes like pâté, mousse, liver and onions, or rustic terrines, Iberico liver cooks beautifully and takes on aromatics, herbs, and acidity with ease. It’s nutrient-dense, iron-rich, and prized by chefs who appreciate both flavor and integrity in their ingredients.
This is old-world quality pork, raised with intention and respect — nothing wasted, everything honored.
Suggested Uses:
• Pâté or mousse
• Liver & onions
• Terrines and sausages
• Farmhouse spreads

Iberico Liver

PriceFrom $61.74
$18.01 per 1 Pound
Quantity

  • Pan-Seared Iberico Liver with Onions & Apple Cider

    Rich, Savory, and Surprisingly Mild

    Iberico liver is smoother and sweeter than conventional pork liver. This recipe keeps the cook quick, the flavors balanced, and the texture tender.

    Serves

    2–3 people

    Ingredients

    • ¾–1 lb Iberico pork liver

    • 1 cup whole milk (for soaking)

    • Kosher salt

    • Fresh cracked black pepper

    • 2 tbsp flour (optional, light dredge)

    • 2 tbsp butter or Iberico fat

    • 1 large onion, thinly sliced

    • 2 cloves garlic, sliced

    • ¼ cup apple cider or dry white wine

    • 1 tsp fresh thyme (or rosemary)

    • Optional finish:

      • Splash of apple cider vinegar

      • Chopped parsley

    Prep (This Matters)

    • Slice liver into ½-inch thick pieces.

    • Soak in milk 30–60 minutes (removes bitterness).

    • Drain and pat very dry.

    • Season lightly with salt and pepper.

    • Optional: dust very lightly with flour (helps browning).

    Cooking Instructions

    1. Caramelize the Onions

    • Heat 1 tbsp fat in a skillet over medium.

    • Add onions and cook slowly 10–15 minutes until soft and golden.

    • Add garlic and thyme in last minute.

    • Remove onions from pan and set aside.

    2. Sear the Liver (Do Not Overcook)

    • Increase heat to medium-high.

    • Add remaining fat.

    • Add liver in a single layer.

    • Cook 60–90 seconds per side only.

      • Outside browned

      • Inside just pink and tender

    ❗ Overcooking = grainy, chalky liver.

    3. Deglaze & Finish

    • Return onions to pan.

    • Deglaze with cider or wine.

    • Simmer 30–60 seconds.

    • Taste and adjust salt.

    • Optional splash of vinegar for balance.

    Serve With

    • Mashed potatoes or creamy polenta

    • Toasted sourdough

    • Wilted greens or sautéed cabbage

    Why This Works for Iberico

    • Milk soak keeps flavor clean

    • Quick cook preserves tenderness

    • Apple + onion complements natural sweetness

    • Minimal seasoning lets the pork shine

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