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Icefever

Dry cured pigs liver.

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Yes you read it correct.....dry cured pigs liver??  found this from an old site that I was on years back.....this got me thinking that now I'm into curing my own bacon could this be the next step??

I'm not sure at the moment  as we find pigs liver a little to strong for our taste....but do love calves liver..see what you think....link..

http://www.culinarypen.com/2013/02/dry-cured-pork-liver.html

 

Ice.

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I have had saucisse de foie in France where my Dad lives, it is nice but it mixed with minced pork.  Nice  but not gamey. i  Never made. Saucisse and Saucission  is a strong taste of course.

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