Leberpastete

---

Liver paste.

Ingredients

• 250 g pork shoulder
• Salt and pepper
• Knob of lard
• 1 large onion, chopped
• 250 g pig's liver, finely sliced
• Marjoram

Method

1. Boil the pork in seasoned water until the meat is tender.
2. Meanwhile, melt the lard in a frying pan and add the onion.
3. When the onion is almost soft, add the liver and fry until the liver is cooked.
4. Add the marjoram and some pepper.
5. Place all of the ingredients into a food processor or mincer and process until it has a spreadable consistency.
6. Put into small jars or pots.

Serving suggestions

Serve with toast, or as part of a cold platter.

Variations

Adjust the recipe to include herbs and spices of your choice.

Chef's notes

Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.

• http://bit.ly/rspcathinkpig