And that includes me, as I was a liver novice. However when confronted with 4kg of fresh liver you just have to dig in - or rather dig out your Hugh F-W Meat book or Pig in Day DVD and get creative.
First I should point out that I got the liver and other offal on processing day (the day the piggies were "dispatched"), so the liver was super super fresh. One liver I vacuum-sealed and put in the freezer for later. The other I used to make pate and liver, bacon and onion.
Pate-in-pictures below, more or less following Hugh's recipe here. I used prosciutto rather than bacon as there was no decent streaky bacon to be had nearby.
And this is the liver, bacon and onion I made for Jerry. I can't say it will ever be my favourite dish, but it was quite tasty, and Jerry said it was the best liver "ever".