Cover with heavy weight, to press while curing, set in bottom of fridge overnight. Press curing with coarse salt in cheesecloth will firm up livers without getting them too salty.

Rinse each liver well in cold water, dry. Put livers in mason jars with 2Tbs lard. Put jars inside pan with water filled to the rim, double boil till livers are colored light, about half an hour. While hot, transfer to food processor to puree livers. Put puree back in jars in hot water. Double boil another half hour. Cool. They will now be spreadable on toast and crackers. Serve with pickles and french mustard. Freeze to keep up to six months.

Salt reuse tip: use exactly 500 grams of salt. You can reuse this salt by dissolving it and boiling it ten minutes in exactly one liter of water to sterilize and remove any odors or flavors. Stir well. Scoop any foam off the top, cool. The remaining sterilized brine is half the strength of dry salt, so one teaspoon of brine is half a teaspoon of dry salt.