Pork liver is a product of animal origin which belongs to the food group of offal; within the fifth quarter of the animal - which also includes: offal, tripe, pork rinds, heart as food, brain as food, spleen as food, tongue as food, nerves, etc. - is probably one of the most consumed cuts.
Pork liver is classified in the 1st fundamental group of foods, as it contains proteins with a high biological value, specific minerals and vitamins. It also makes use of more than relevant nutritional concentrations of: other water-soluble vitamins - different from those typical of the food group in question, such as folic acid and vitamin B12 or cobalamin - fat-soluble vitamins - vitamin A or retinol and vitamin D or calciferol - other minerals other than those typical of the food group in question - for example zinc, selenium and phosphorus - cholesterol, purines etc. Pig liver also provides a small concentration of glycogen - a reserve carbohydrate, however strangely detected as soluble carbohydrates - and vitamin C or ascorbic acid The nutritional characteristics of pig liver reflect its biological functions, for more information read also: Liver as Food.
Pork liver can be included in almost all diets; the exceptions, or require greater care, are the diet against metabolisms and the nutritional regimen of pregnant women. The average portion is equal to or less than that of the muscle and the frequency of consumption must comply with the recommendations disclosed for meat. It is always advisable to pay attention to the hygienic safety level of the product.
Pork liver is not the most used for food purposes; however, it is only surpassed by chicken liver (livers) and bovine liver. It is a food that falls within the gastronomic tradition of the whole peninsula, with a moderate consumption even in the south - where veal and beef liver are less common.
