5

votes

Liver - is it worth eating supermarket packaged liver pate?

Answered on August 19, 2014
Created January 07, 2012 at 12:43 PM

So, I am trying to develop a taste for liver. Liver experiment number one involved wasting a whole pack of organic bacon on a noxious, brown paste that smelled, and tasted, quite a lot like it had been regurgitated. I forced a bunch down while it was still hot, but once it went cold it was just too disgusting, and got thrown away.

I've had shop-bought pate before that has been much more palatable. There are a few nasties in the ingredients, always including some kind of wheat-derived product. The liver (pork or chicken are the types available to me) is probably from poorly treated animals.

Do the benefits of consuming liver outweigh the costs of consuming the other crap, and is conventional (ie non-naturally-fed, non-organic) liver worth eating anyway?

Thanks for reading!

B124653b19ee9dd438710a38954ed4a3

(1634)

on February 13, 2012
at 04:38 PM

Though after discovering how easy it is to make pate, I will never buy it again (unless travelling).

B124653b19ee9dd438710a38954ed4a3

(1634)

on February 13, 2012
at 04:38 PM

Marks & Spencers has the best chicken liver pate (from an ingredients standpoint) that I've found in the UK. Their website doesn't list it, but it's the basic pate. And the cost is great.

A9808a71e03d9b9602aae53622c64d70

(123)

on January 09, 2012
at 09:20 AM

"life is short, why eat somthing you dont like" - Liver is cheap and very good for you. There are many foods I didn't previously like and I am glad I developed a taste for them now.

Ce41c230e8c2a4295db31aec3ef4b2ab

(32556)

on January 08, 2012
at 12:48 AM

I love the wild boar patés from France. May not be gluten-free though.

Medium avatar

(2301)

on January 07, 2012
at 07:55 PM

lol "I will eat it for you"

Cf4576cbcc44fc7f2294135609bce9e5

(3125)

on January 07, 2012
at 07:15 PM

i bet of you wraped that banon pate in real bacon and fried it, that it would taste better. bacon wrapped bacon yum.

6cdc6b1e75690cfcc4804a6c9eaa910a

(2171)

on January 07, 2012
at 04:55 PM

I am currently investigating farm shops and local butchers in Dorset...let me know if you find any good ones. Am just gearing up to try and avoid the supermarkets in favour of more real local food...

Medium avatar

(294)

on January 07, 2012
at 02:34 PM

I think the liver may be very good but those packaged patés are always too salty.

0bc6cbb653cdc5e82400f6da920f11eb

(19235)

on January 07, 2012
at 01:47 PM

I would still recommend looking for a good local butcher though.

0bc6cbb653cdc5e82400f6da920f11eb

(19235)

on January 07, 2012
at 01:42 PM

Beth, that is why they don't taste much like liver :)

0bc6cbb653cdc5e82400f6da920f11eb

(19235)

on January 07, 2012
at 01:38 PM

The finest pate range you can get in Tesco is gluten-free if that is any help. I think the quality is quite good. http://www.mysupermarket.co.uk/#/tesco-price-comparison/pate/tesco_finest_ardenne_pate_170g.html

0bc6cbb653cdc5e82400f6da920f11eb

(19235)

on January 07, 2012
at 01:34 PM

Unfortunately the pork or chicken liver in pate here mostly seems to come from abroad so the quality is more doubtful :(

0bc6cbb653cdc5e82400f6da920f11eb

(19235)

on January 07, 2012
at 01:32 PM

I'd say pretty much all UK produced beef or lamb liver is going to be of reasonable quality in terms of nutrition. Pork or chicken is going to vary more depending on how intensively they are farmed.

7dc950fc76a046048e683d2a27dced37

on January 07, 2012
at 01:32 PM

I think the big problem with supermarket pate is how much is actually liver and how much is not-so-useful filler.

0bc6cbb653cdc5e82400f6da920f11eb

(19235)

on January 07, 2012
at 01:26 PM

I think almost any liver tastes good in pate :) however the tastes are very different. I think you need better quality stuff if you want to eat it straight.

A9808a71e03d9b9602aae53622c64d70

(123)

on January 07, 2012
at 01:18 PM

I actually quite like supermarket liver pate. My experiment making my own pate was with supermarket liver and I won't be buying that again, but I thought the packaged pate that I can stomach might be a good way to develop a taste for liver, if it's worth eating in terms of nutrition?

A9808a71e03d9b9602aae53622c64d70

(123)

on January 07, 2012
at 01:16 PM

Matthew - I'm in the UK (South West England to be precise)

0bc6cbb653cdc5e82400f6da920f11eb

(19235)

on January 07, 2012
at 01:13 PM

What part of the world are living in?

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5 Answers

3
Cf4576cbcc44fc7f2294135609bce9e5

on January 07, 2012
at 06:29 PM

life is short, why eat somthing you dont like, stop eating liver. i will eat it for you. super market pate is loaded with stuff i dont eat now. i made pate for the fist time last night. it was good hot and today it is good cold.i wish i had some nut crackers to put it on.

Medium avatar

(2301)

on January 07, 2012
at 07:55 PM

lol "I will eat it for you"

A9808a71e03d9b9602aae53622c64d70

(123)

on January 09, 2012
at 09:20 AM

"life is short, why eat somthing you dont like" - Liver is cheap and very good for you. There are many foods I didn't previously like and I am glad I developed a taste for them now.

3
Dfada6fe4982ab3b7557172f20632da8

(5332)

on January 07, 2012
at 12:49 PM

It's debatable, depending on the rest of what you're eating. The conventional stuff is probably not too bad to eat, so as an occasional thing it's probably worth a go. Far better though is to make your own. Basically you cook the liver, then bung it in a blender with a bunch of other stuff (excluding the nasties) and you've got something pretty tasty with no downsides.

This is the recipe I used, and enjoyed very much. http://farmlet.co.nz/?p=199

2
0bc6cbb653cdc5e82400f6da920f11eb

(19235)

on January 07, 2012
at 01:10 PM

If you are trying to develop a taste for liver then the packaged stuff you buy in supermarkets is not the way to go.

I really like the taste of good quality liver but I find any packaged supermarket liver to be inedible. It always seems to have unpleasant flavours or horrible spongy texture.

I think the benefits of eating horrible tasting liver will not outweigh the experience of eating it.

I would recommend trying to find some good quality fresh liver from cow or sheep from a good butchers shop. It can really be worth the effort.

I don't want to advertise Tesco but their finest pate range is gluten free and seems to be of reasonable quality for what you can get in a supermarket.

liver---is-it-worth-eating-supermarket-packaged-liver-pate?

It may not be ideal but then we live in an imperfect world. I really don't think this kind of pate is going to poison you.

Also I have found that the meat counter at larger Sainsbury's stores usually has some quite good UK lambs liver.

0bc6cbb653cdc5e82400f6da920f11eb

(19235)

on January 07, 2012
at 01:26 PM

I think almost any liver tastes good in pate :) however the tastes are very different. I think you need better quality stuff if you want to eat it straight.

0bc6cbb653cdc5e82400f6da920f11eb

(19235)

on January 07, 2012
at 01:42 PM

Beth, that is why they don't taste much like liver :)

7dc950fc76a046048e683d2a27dced37

on January 07, 2012
at 01:32 PM

I think the big problem with supermarket pate is how much is actually liver and how much is not-so-useful filler.

A9808a71e03d9b9602aae53622c64d70

(123)

on January 07, 2012
at 01:18 PM

I actually quite like supermarket liver pate. My experiment making my own pate was with supermarket liver and I won't be buying that again, but I thought the packaged pate that I can stomach might be a good way to develop a taste for liver, if it's worth eating in terms of nutrition?

B124653b19ee9dd438710a38954ed4a3

(1634)

on February 13, 2012
at 04:38 PM

Though after discovering how easy it is to make pate, I will never buy it again (unless travelling).

B124653b19ee9dd438710a38954ed4a3

(1634)

on February 13, 2012
at 04:38 PM

Marks & Spencers has the best chicken liver pate (from an ingredients standpoint) that I've found in the UK. Their website doesn't list it, but it's the basic pate. And the cost is great.

1
7d2130fc55c08199428859a7ecbee052

on January 07, 2012
at 01:40 PM

As a farmer, I would most definitely encourage you to find a local farmer - for all of your meats. Additives are NOT the way to go and I can most definitely taste a difference from conventional to fresh-from-the-farm. You'll know how the animal was raised/treated/fed and you'll be supporting a local farmer (who works really hard for you) and the economy. Unfortunately, not all of the "organic" labels mean you will get good tasting food - your better bet IS straight from the farmer who you know and can ask how they grew/raised their food whether it is veggies or meats.

My husband was a chef (at 5 star restaurants so I only say that to show that he knows food) prior to farming. It makes a difference in taste & texture.

Basically, if you're going to be putting something in your body to make it healthier, why wouldn't you want something free of additives/not processed? Why wouldn't you give your body the best chance?

There will also be a difference if your liver has been 100% grassfed and grassfinished or grain/corn finished or "grassfed" (but finished on corn). It's important to know that and important to ask your farmer - do not assume - ask those questions - it's your body. If you don't know the benefits of grassfed, I would also encourage you to look that up. www.eatwild.com has good info.

0
033eb538fbdacbfc2ede73537fa5c8b9

(125)

on January 07, 2012
at 03:44 PM

I had the same problem last week- trying to grow a taste for liver but couldn't choke down the liver and onion stir fry that I made. But I was determined so I threw together some liver meatballs- almond meal, liver, and egg, parsley, garlic, dried cranberries, other spices- pan fried.... They're awesome and I've been downing liver ever since. Highly recommend tweaking a meatball recipe!

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