I have been wondering recently where else do you use liver spread. And the thing is, it is different from potted meat. I am assuming that the liver spread is equivalent to liver pate in other countries, while the potted meat is….any kind of meat that is preserved, may it be pork, beef, liver, chicken, etc. So liver spread is technically a potted meat.
Liver spread has only a handful of uses in my book. Making liver sauce for the lechon, eating it as it is as a spread, adding it to caldereta or spaghetti. And that’s about it. Where else do you use it?