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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Crackling and Liver Filling

Introduction & Inspiration

This easy to make filling, is tasty with some nice chewiness provided from the crackling. It works great as a filling for rolls, as a type of pâté or spread for canapés or indeed as a topping for meat dishes. It has a great PKD ratio.

I hope you like it!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

110g Crackling and Liver Filling

Main Ingredients:

95g Veal Liver

40g Eskimo Mangalica Pork Crackling

4g Lard for Frying

Salt To Taste

Recipe Instructions

Chop the veal liver into small pieces.


Add the liver and the other ingredients into a pan on medium heat and cook for 4 minutes or so until the lard has melted, the pork crackling is soft and the liver is virtually cooked.


Add the contents of the pan to a mini blender and blend all the ingredients together. Taste the mixture and add any additional seasoning as required.


Use a spatula to add the crackling and liver filling to a ramekin.


Your Crackling and Liver Filling is ready to use. (If you are not going to be using the filling straightaway, add it to an airtight container. Once the ingredients are fully cool, add the lid and place in the fridge).


Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free.


Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make this.


The Eskimo Mangalica Pork Crackling is made from fatty bacon from free-range Duroc-Mangalica pork. The Crackling is a thawed, rolled-up piece of bacon cut into even cubes. An excellent raw source of energy for anyone and a great dietary component for athletes. Guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary:


Use the Recipe Search functionality on the website to discover how to incorporate Crackling and Liver Filling into various dishes.


The pork crackling is already seasoned, so extra salt may not be required. Perform a taste test to be sure.


The Crackling and Liver Filling is great warm and is also wonderful cold too, so why not try it both ways. It's also wonderful with a little creamy bone marrow mayonnaise added.


You can also substitute lard for tallow and pork crackling for beef crackling for variation too!

If you like this filling, why not try my Crackling and Heart Filling too!


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