This recipe comes from our webmaster, Cheryl Michaels. Cheryl says "I love liver cooked the traditional way, floured and sautéed in bacon fat with onions. I only eat liver that has been raised without antibiotics, so having pastured pork from Snug Valley Farm is a real treat. Because half a package is enough for dinner, I tried using the rest to make a spread similar to the traditional chopped liver that is made with chicken livers. I found the spread needed to be spiced-up a bit so I add hot sauce and dill gherkins. Enjoy!"