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Pork Liver Mousse

$65.00 Regular Price

Rich and creamy mousse of pork liver, slightly sweetened with Port Wine and capped with rendered pig fat. Lighter than a standard pâté. Enjoy with your favorite baguette and a stone ground mustard!

3 pâtés per purchase.

Good Food Award Winner

 

  • Real Ingredients Real Ingredients
  • No Nitrates/Nitrites No_Nitrate/snitrites
  • No Antibiotics No Antibiotics
  • Gluten Free Gluten Free
  • GFA Winner GFA Winner
Nutrition Facts

Serving size 1oz., 8 servings per paté.
Calories 110
Total Fat 10g (15%)
Saturated Fat 4.5g (23%)
Trans Fat 0g
Cholesterol 40mg (13%)
Sodium 130mg (5%)
Total Carbohydrate <1g (0%)
Dietary Fiber 0g
Protein 3g
Calcium 0% • Iron 20%

Shipping info

Orders placed Friday after 3pm, Saturday, Sunday and Monday will ship on Tuesday. 

Orders placed on Tuesday and Wednesday before noon will ship on Wednesday. 

Orders placed after 1pm on Wednesday, orders placed on Thursday and orders placed before 3pm on Friday will be shipped on Monday the following week.

  • Ingredients

    Pork, pork liver, lard, cream, eggs, port, water, Less than 2% salt, cultured dextrose, dried vinegar, spices, swiss chard powder, natural flavors, lactic acid culture

  • Storage & Preparation

    Keep Refrigerated. Wrap in plastic after opening. Enjoy within 7 days of opening. Serve at room temperature.

  • Flavor Profile

    • Port Wine Port Wine

How to enjoy it

To serve, slice thick, fan out then, coat the slices with your best olive oil, freshly ground black pepper, and flaky sea salt (like Jacobsen's). Devour with good, crusty bread.

How it's made

When we first opened OP, we worried that we'd have trouble selling pork liver mousse, because the other mousses - foie gras, chicken liver, and so on - are usually more sought after. Luckily, the year we released it, we won a Good Food Award! It has since become our best seller.

Our liver mousse is a smooth, light, spreadable paté made of high-quality pork liver marinated with port and mixed with eggs, cream and lard. It is gently steamed and capped with house-rendered lard.