Pickled Griffon Livers

Manufacturing process

Fresh griffon livers are roughly chopped into pieces alongside aromatics and fresh spices. Once patted dry, the ingredients are to be rolled in salt and packed tightly into jars, which are then filled with a pickling brine. Generally, the pickled livers are considered ready after 2 months, but notably pick up much more flavor when left for much longer and can keep for up to two years if properly preserved. The dish is often served as a garnish on other dishes, or eaten alone as a snack.

Item type

Consumable, Food / Drink

Rarity

Common, especially in werewolf, omnia, or dragon territories

Base Price

Cheap

Raw materials & Components

Pickling brine, spices, aromatics (onion, garlic, chives, etc), griffon livers, salt