Pork organs, liver mostly, just do not freeze well. Not at all. Best to take those organs and cook them up fresh as a feast if you have enough hungry mouths to feed. In this case, I took all of these gorgeous, glossy gems and lightly cooked them up in batches with some ghee, garden herbs and leeks.
From there it was great globs of ghee, some bone broth, homemade vinegar and some raw cream before whizzing it all up and packing it in jars. At that point they can be frozen. Best fresh, but I ended up with 30 jars so to the freezer they went.
Last night we feasted on bone marrow bones and other delights, here at the Weston A. Price conference. You know things are good when the abundance of bone marrow bones necessitates an announcement to “pleases eat more”. Ok, no prob, I can help you with that.
For more on my easy paté/organ mix process #slowdownfarmsteadpate
Homemade, flavourful, alive vinegar of all ilk #slowdownfarmsteadvinegar