We love liver!

Liver scores above all other foods of animal origin with its valuable ingredients. It supplies us with vitamins, minerals and trace elements.

Delicious delicacy – questionable enjoyment?
The liver is a detoxification organ and therefore the content of heavy metals such as lead, mercury or cadmium is much higher than in muscle meat. The older the animals are when they are slaughtered, the more toxins accumulate in the liver. Therefore, you should give preference to animals that are young at slaughter and not necessarily eat them every week. But there is nothing wrong with enjoying it occasionally - on the contrary! Because the liver scores above all other foods of animal origin with its valuable ingredients. It supplies us with vitamins, minerals and trace elements. Especially the transition metal iron, which, as a component of hemoglobin, plays an important role in oxygen transport in the blood and is contained in the heme protein myoglobin, which serves as an oxygen store in the muscles. In addition, iron from an animal liver is more available to our organism and easily absorbed than iron of plant origin.

The “Who’s who”
The livers used are mainly those of beef, veal, pork, lamb, sheep, poultry and game - although the latter often does not even go on sale, but is claimed by the hunter himself. In addition to game liver, veal and goose liver are considered the finest and most tender representatives of their species and are accordingly more expensive. While veal liver has a light, brown-red color and a fine tissue structure, pork liver can be recognized by its brown-red color with a slight blue tone and by its finely porous and slightly grainy cut surface. Beef liver is slightly larger than veal liver, also brown-red and has a strong flavor that can have a slight bitter note. This is traditionally softened by soaking it in milk.