Calf's liver

Tender calf's liver – an exquisite delicacy in premium halal quality

Calf's liver is the undisputed pinnacle of offal. Gourmets worldwide prize it for its buttery-soft texture and delicate, subtly sweet flavor. Because it comes from young animals, it is significantly lighter in color, milder, and more tender than beef liver. Whether briefly pan-fried or prepared in the traditional Middle Eastern style, our calf's liver promises the ultimate culinary experience, worthy of a Michelin star.

Why our calf's liver is the best choice:

• 100% Halal certified: Purity and ethical responsibility are our top priorities. Our calf liver comes from strictly controlled ritual slaughter.

• Gourmet texture: Calf's liver is particularly fine-grained. When prepared correctly, it retains an almost creamy consistency that melts in your mouth.

• Mild & refined: In contrast to the strong beef liver, calf's liver has a very subtle aroma, which makes it popular even with people who otherwise rarely enjoy offal.

• Nutrient powerhouse: It is an excellent source of high-quality iron, vitamin A, B12 and folic acid – health benefits in their most enjoyable form.

• Maximum freshness: Because liver is a very sensitive product, we guarantee an unbroken cold chain and deliver it freshly vacuum-packed directly to you.

Product details at a glance:

Inspiration from the kitchen

Calf's liver requires a delicate accompaniment that underlines its refined flavor:

• Moroccan Kebda delicacy: Cut into thin strips and briefly fried with a little butter, cumin, a pinch of paprika and fresh flat-leaf parsley.

• Classic Venetian (Fegato alla Veneziana): With plenty of onion rings gently sautéed in olive oil and a splash of white balsamic vinegar or lemon juice.

• Gourmet style: In classic style with briefly fried apple slices and fresh mashed potatoes – a timeless delight.

Our preparation tip: Less is more! Calf's liver should never be fried for too long, otherwise it will become tough. Fry it over medium heat for about 90 seconds to 2 minutes per side . The golden secret: Lightly dust the liver with flour before frying and only add salt after cooking to preserve maximum tenderness.

Important note regarding the illustration

Natural product: As a fresh, natural product, the liver varies in shape and color (from light brown to reddish). The product images serve as serving suggestions and to illustrate the high quality. The delivered goods are vacuum-packed under the strictest hygiene regulations.