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Is UK supermarket pate a legitimate source of liver?

Answered on August 19, 2014
Created June 18, 2012 at 10:38 PM

I've been trying to get into liver for the vitamin A et al but after several attempts I can't do it.

Someone suggested the other day I try pate but a similar thread to this suggested that supermarket pate's probably not that great, but what about in the UK? Most of our meat seems to be grass fed

Here is a breakdown of tescos pate, I know there are some additives but I'm not looking to be 100% paleo:

Chicken Liver (28%), Pork Fat (18%) ,Chicken Fat , Chicken (16%) ,Water ,Tapioca Starch ,Salt ,Dextrose , Antioxidants (Ascorbic Acid, Sodium Ascorbate) ,Spices ,Flavouring ,Sugar ,Potato Starch ,Spices contain ,Mace ,Pepper ,Cardamom.

Does this look ok?

F9638b939a6f85d67f60065677193cad

(4266)

on June 19, 2012
at 02:29 AM

Liverwurst and braunschweiger are other options to consider. I like them better than pate.

61844af1187e745e09bb394cbd28cf23

(11058)

on June 19, 2012
at 12:25 AM

Are you open to making your own? Here's a decent recipe: http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-liver-pate-terrine-de-foies-de-volaille-recipe/index.html You could sub chicken broth for the sherry or cognac if you don't have or want to purchase it. I've done something similar without a recipe, but couldn't recreate it exactly if I needed to (I typically throw a bit of this and a bit of that in). I've spread it on thinly sliced radishes or whatever crunchy veg I have on hand.

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1 Answers

1
2fd566cefde2de38e75e1bc13a966e16

on June 18, 2012
at 11:13 PM

You really want to get a good source of pastured chicken liver; anything unspecified is likely to be conventionally raised. Check out this graphic that pretty starkly demonstrates the difference in appearance between livers from conventional, organic and pastured chickens:

http://polemicfood.files.wordpress.com/2011/02/chicken-liver-comparison2.jpg?w=500&h=331

Another problem is that the pork fat is also likely to be from conventionally raised pork, which means a much worse O6:O3 ratio. Even if you couldn't find pastured liver it would be better to make your own pate with pastured butter as the fat source.

Edit: (because pastured butter itself has more fat-soluble vitamins and is predominantly saturated, whereas pork and chicken fat are relatively high in PUFAs.)

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