pork liver

Organ meat

Pork liver is the wet-food workhorse organ — dense nutrition, strong flavor. How Bowlmark scores named organs.

Also appears on labels as: porcine liver · dried pork liver

What it is

Pork liver — porcine liver on some labels — is pig liver, common in European-style wet foods and pâtés where it contributes both nutrition and the texture those recipes are built on.

Why it's in pet food

It is economical, nutrient-dense, and flavor-forward, which makes it a wet-food staple. The species is named, the organ is named — this is the transparency the engine's unnamed-source rules exist to encourage.

How Bowlmark scores it

Scores are deterministic math over the printed label — the rules below apply to every product identically, and nothing estimates or fills in a blank.

Pork liver is a named protein source to the engine — the word "pork" is what it reads. When it is the first ingredient it earns the 15-point fresh named-protein bonus on the ingredient-quality pillar; in any other slot it earns nothing, because only named meals score in the second and third slots. No deduction applies — an organ sold under its own name is the transparent version of what "by-product" hides.

Read the full methodology

Foods that list pork liver

Ranked by score where scores exist. Placement here is never sold.

Compare foods that list pork liver

Same species, same form, both scored — closest scores first, so the comparison is a real one.

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Sources

Cite this page

Bowlmark. "Pork liver in pet food — what it is and how it scores." https://www.bowlmark.com/ingredient/pork-liver

Engine: Methodology engine v1.1.0 · config 13c99e2f
Verified: Last verified August 9, 2026

No stored score to stamp yet — the engine and config above are the ones a scan runs today.

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