Livers are loaded with iron and B vitamins (most notably B12) and are an excellent food for those seeking to increase their iron intake. Chicken livers are a superfood but  quality is essential as they are an organ that stores toxins, chemicals, and pharmaceutical drugs. The old-timers scrupulously checked their livers before choosing which ones to keep, discarding any that had blemishes or any sign of disease.  

Hapī really wanted to provide a high-quality, organic and free-range option of this classic superfood. No factory farmed pig livers here!

We have used "Aunt Henny's" old-fashioned recipe passed on by a school friend over 20 years ago. It uses butter which has always worked well but we will develop a dairy-free version at some point for the many of us who are now dairy intolerant. 

Our pate tastes great on a slice of paleo bread and is also available in our grazing platter.

Ingredients: Butter*, Chicken Livers*, Onion*, Date*, Brandy, Olive Oil, Sea Salt*, Pepper*. (*organic or wildcrafted)

Store at 4C for up to 10 days from day it is made.

Please note: the NZ Public Health Authorities advise pregnant women to avoid liver pate because of the risk of food-borne illness, including listeriosis (Section 4.3.2.)