No? Well, to be honest, youre not alone. People seem to be a bit funny these daysabout livers and kidneys. While many dont bat an eyelid at chowing down on a juicy porterhouse, they have someoffal attitudes about organ meats. (Sorry. Couldnt resist.)

But why have we developed such a strange aversion to thisincredibly nutritiousfood source? They were a part of a regular diet up until very recently. In fact, as recently as the eighties (seems recent to me, anyway), I remember my grandmother taking me shopping and never leaving the store without some packets of tongue as part of her weekly groceries.

Anyway, reminiscing aside, were joining in the campaign to bring back organ meats to part of a regular diet. There are so many benefits to this way of eating. Not only has the sustainability movement brought attention to the environmental advantages of anose-to-tail ethos, but a whole range of restaurants around the world now include a variety of organ meats on the menu.

Thanks to this shift in attitude, mealsembracing these nourishing meats have begun to find their way into the home kitchen as well. For the newly initiated, check out our short yet mouth-watering recipe for chicken livers in red wine with bacon, or for the more adventurous among you, check out our in-store range of chicken hearts.And while you might think organ meats are better suited to hearty winter stews, we get a surprising amount of orders for livers and kidneys throughout summer as well. Proof that they go off like firecrackers with a good side salad.

Come in store to chat to us more about organ meats! We stock a great range of organic, grass-fed kidneys and livers as a great introduction to the world of offally excellent food. (Again, its just too great a temptation. Im sure you understand.)