Place the livers in a glass dish with water and apple cider vinegar and soak for 12-24 hours.When ready to cook, strain the livers and place in a cast iron pan with coconut oil, leeks, rosemary and salt.Cover and cook on medium-low for 10 minutes, or until livers are cooked through, but slightly pink on the inside.

Remove from the heat and let sit for 5 minutes.Transfer cooked liver and all juices to your high-powered blender.

Add balsamic vinegar and ground pepper.

Blend until very, very smooth.Transfer to a mason jar and store in the fridge for 3-4 days.

Best if served a day or two after making.