Calves' Liver with Bacon
Calves' Liver with Bacon is a classic bistro dish featuring thinly sliced veal liver pan-fried with crispy bacon, often finished with a simple pan sauce made from the drippings, onions, and a splash of wine or cream. It's a staple of French and British pub cuisine, prized for its rich, savory flavor and quick cooking time.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with minimal carbohydrates. It's an exceptional source of iron, vitamin B12, and vitamin A, providing a significant portion of daily needs in a single serving. A typical serving contains roughly 300-400 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 26 g |
| Carbs | 2 g |
| Fat | 25 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 480 mg |
| Iron | 5.5 mg |
| Vitamin B12 | 24 µg |
| Vitamin A | 2500 µg RAE |
| Copper | 0.8 mg |
| Riboflavin (B2) | 2.5 mg |
| Niacin (B3) | 10 mg |
| Selenium | 30 µg |
| Zinc | 4 mg |
Per 1 serving (approx. 170 g) · estimated, varies by recipe
💡 What's interesting
Nutritionally, it's one of the most iron-dense meals you can eat, historically used as a remedy for anemia. Culturally, it represents a traditional 'nose-to-tail' eating philosophy, making excellent use of organ meats.
