CONFIT DE FOIE DE PORC
The Product
A rich pork liver confit prepared by gently cooking seasoned pork liver (often with onions/shallots, garlic, pepper, and a touch of brandy or wine) at low temperature, then letting it rest so the flavours round out. It is typically finished and protected with a thin layer of fat, creating a smooth, spreadable texture and deep, savoury intensity.
Origin & Terroir
Liver confits and rustic spreads are part of France’s long tradition of charcuterie paysanne, especially in the South-West and other rural regions where "confit" techniques were used to preserve meats before refrigeration. This style reflects the farmhouse ethos of valuing the whole animal and transforming offal into hearty, flavourful specialties served at family tables and bistro counters.
How to Enjoy
Serve chilled or slightly tempered, spread on toasted country bread. Pair with cornichons, pickled onions, or a fruit note (onion confit, fig chutney). Excellent as an aperitif spread or starter with a green salad. Match with a light red, dry white, or crisp cider.
Did You Know?
In French charcuterie, "confit" doesn’t only mean duck: it refers to slow, gentle cooking and resting, often under fat, which mellows strong liver flavours and improves texture—one reason these spreads taste even better the day after they’re made.