I've been thinking of ways to use my dry cured pork liver, aside from searing it and topping a salad. The more I look at it, the more it reminds me of bottarga, the salted and cured egg sacs of tuna and mullet that's a classic ingredient in Sardinia. Due to its intense, salty flavor, bottarga is normally shaved or grated over dishes. This seemed like a perfect way to serve my pork liver, too.
The crackers came out light and crispy, with a slightly meaty/savory saltiness from the liver that went very well with an onion chutney. Although I grated the liver on to the crackers before baking, I found it still flaked off the crackers easily. I think if I were to make these again I would mist the crackers with water, which should help the dried liver adhere better without making the dough too wet.