Liver bread
Liver bread is a modality of French pâtés that has arrived adapted to the Cerdanya region and has spread to the rest of the regions of the Pyrenees.
It is a product made with pork liver and viada bacon. It also carries cotnas, eggs, salt, pepper, garlic, parsley and, in some cases, milk. The liver is boiled and sliced, along with the fat and meat. The rest of the ingredients are added until they form a homogeneous paste that is placed in molds, glass jars or in the mantle of the liver. It is usually eaten on a slice of bread, but it can also be a second course, accompanied by some garnish.
-
Productes de la terra
Meat and sausages
Season calendar
- GEN
- Feb
- Sea
- Apr
- Never
- JUN
- JUL
- AUG
- THIRST
- OCT
- nov
- From
Complementary information
It is found in some Pyrenean charcuterie.
Attributes and nutritional properties
It is a very energetic food, rich in fat and cholesterol, but at the same time rich in proteins of high biological value and vitamins of group B. Because it contains the liver of the pig, it also becomes an excellent source of vitamins A and D. It also has an important iron content. Within a varied and balanced diet, occasional consumption is totally recommended.
