I loooove Pork liver, but made into liverpate, the way my mother, grandmother & great-grandmother made it. It's standard Danish fare. With a lovely big liver you can make several pate's, freeze the ones you don't use and just bake the ones you do. Here's a recipe:
I haven't made this since I became Primal. Usually we'd eat it with Danish-style rye-bread, mushrooms, pickle, bacon and a few other trimmings on an open-face sandwich. I'd probably cheat w/ some sprouted manna bread for this if I made it today.