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Pork liver is the large reddish-brown organ meat (offal) of the domestic pig (Sus scrofa domesticus) — dense, mineral and faintly bitter, with a firm, slightly grainy texture and a stronger, more assertive "liver" flavour than the milder livers of calf or chicken. One of the cheapest and most nutrient-dense cuts of the animal, it is the backbone of country pâtés, terrines and liver sausages.