Where is the tip of the pig liver

Pig liver apex refers to the thinnest part of the pig liver, usually located at the edge of the liver lobes, with a delicate texture and less vascular distribution. The tip of pig liver is connected to the main structure of pig liver, but it is often treated separately during cutting due to its special position.

Pig liver apex is a specific part name used during slaughter and segmentation, and belongs to one of the anatomical divisions of the liver. This area has finer muscle fibers and less connective tissue, resulting in a softer taste after cooking compared to ordinary liver slices, making it suitable for quick stir frying or boiling. Due to the fact that the liver is a metabolic detoxification organ, there may be trace amounts of metabolic waste residue in the tip of pig liver, which needs to be thoroughly washed and soaked to remove blood during processing. In rare cases, the tip of pig liver may be accompanied by some gallbladder attachment tissue, and if not thoroughly cleaned, it may have a bitter taste. Professional slaughter usually removes the gallbladder junction during segmentation, but careful inspection is required when handling at home. If the residual bile duct of pig liver tip is not completely removed, it may affect food safety. It is recommended to choose products that have been inspected and approved by a regular slaughterhouse when purchasing.

It is recommended to pair pig liver tips with vegetables and fruits rich in vitamin C, such as green peppers or kiwifruit, which can help improve iron absorption. When processing, the pig liver tip can be sliced first and then soaked in light saline water, and the water can be changed halfway until there is no blood leakage. Eating animal liver should not exceed twice a week, and individuals with hypertension and high cholesterol should strictly control their intake. If sensitive to the fishy smell of internal organs, ginger slices or cooking wine can be marinated in advance to remove the fishy smell.