From our Sandbach counter
Pigs Liver
£1.50
- Feeds 2Based on about 200g per adult
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 500gButcher-cut, so weights vary slightly
Pig’s liver is a traditional butcher’s cut with a distinctive flavour, often used in classic home-cooked dishes. Available from The Butcher’s Blade in Sandbach, Cheshire, it’s an option for customers who enjoy traditional offal recipes.How to prepare: Handle and cook according to a trusted recipe and food-safety guidance. Liver is often sliced and pan-cooked with onions, but preparation and cooking times depend on thickness and the product.Serving ideas: Serve with onions, gravy, mashed potato and seasonal vegetables for a classic plate.For traditional cuts from your local Sandbach butcher, pig’s liver offers a familiar option for classic cooking. Keep refrigerated as directed and follow the product’s handling and cooking instructions.
Pigs Liver from The Butchers Blade in Sandbach. Choose this with a particular recipe in mind rather than using the same approach as a steak or roasting joint. Traditional cuts and bones each have their own role in the kitchen, so the exact item matters when planning preparation. Check the description and selected option to match your shopping to the dish you want to make.
Choosing for your meal
Confirm the cut, weight and any preparation needed before you start. Liver, kidney, heart and bones are not interchangeable and should not be given one universal cooking time. Ask Lee which method suits this item if you are trying it for the first time. Follow a reliable recipe alongside the product’s own handling and cooking instructions.
Serving ideas
Plan accompaniments around the finished dish: potatoes and vegetables may suit a main course, while ingredients intended for stock support another recipe rather than a standalone plate. Avoid assuming that trimming or other preparation has already been done unless the listing confirms it. Keep raw ingredients refrigerated and follow the label for safe storage and use.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“Good butchers. Had a piece of pork from here at the weekend and came out great. Good selection of meat prepared and presented well.”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Pigs Liver
Check the cut and weight with Lee and follow the product instructions. Use a clean thermometer rather than judging doneness by time alone. For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
How to plan a Sunday roastLee’s tip
Bold and good value
Pig’s liver has a strong flavour. Soak it in milk for an hour, then fry quickly or use it in faggots and pâté.
What goes with it?
Onion gravy, mash and peas, or a rustic pâté on toast. A robust red or a tomato juice.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.