Foie de Porc Farci

Stuffed Pig’s Liver

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

If you can get your butcher to sell you a pig’s liver whole, before he slices it up, then you may like to try this Périgord recipe for a hearty and definitely cold weather dish, slightly adapted from La Mazille.


  • 1 pig’s liver
  • 30 g(1 oz) lard fumé or smoked streaky bacon, diced
  • 2 shallots, finely chopped
  • 1 clove of garlic, finely chopped
  • 2 tablespoons fresh breadcrumbs
  • 2 eggs, beaten
  • salt, milled pepper
  • finely grated zest of a lemon
  • a piece of pork skin if available
  • 1 onion, sliced
  • a few tablespoons tomato juice


With a sharp knife cut a pocket in the pig’s liver large enough to take the stuffing.

Sauté the lard fumé in a pan, add the shallots and garlic and, when softened, remove from the heat. Stir in the breadcrumbs, the eggs and some salt and pepper. My addition to the recipe is some finely grated zest of lemon but you may prefer to leave it out.

Pack the stuffing into the pig’s liver and close up the opening, securing the edges with small needle skewers if necessary.

If you have it, line a casserole with the piece of pork skin, fat side up. Place the pig’s liver on top and cover with the onion. Pour over the tomato juice and cover with a lid or a piece of foil. Cook in a moderate oven (Mark 4, 180°C, 350°F) for 30 minutes or until cooked. Serve cut into slices with pureed potatoes.