Name: Foie de Porc Farci (Stuffed Pig’s Liver)
Yield: Serves 3–4.
Cuisine: France
Ingredients: 2 eggs, beaten; 2 tablespoons fresh breadcrumbs; salt, milled pepper; 30 g(1 oz) lard fumé or smoked streaky bacon, diced; 1 pig’s liver; 1 onion, sliced; a few tablespoons tomato juice; a piece of pork skin if available; finely grated zest of a lemon; 1 clove of garlic, finely chopped; 2 shallots, finely chopped

Preparation info

Serves
3–4
.

Difficulty
Easy

Appears in

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.

Ingredients

1 pig’s liver
30 g(1 oz) lard fumé or smoked streaky bacon, diced

Method

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