Why liver
Liver was Sunday food.
It was on the table most weeks until about two generations ago — a heavy pan, onions, the smell of iron in a warm kitchen. It left for reasons that had nothing to do with what is in it. It is fiddly to cook, it is strong on the plate, and it does not keep.
Freeze-drying answers all three. The liver is flash-frozen and the water is drawn out as vapour, cold, so what is left is the food and none of the cooking.
