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I cook pork liver very often.

Sometimes when grocery shopping, I find pork liver that's kind pale in color and with not much blood. Other times, I find liver that's very red and full of blood.

Is fresh, good pork liver supposed to be darker/redder with a lot of blood?

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    In chickens, the color of the liver is primarily determined by diet: factory-confined chickens, fed mostly on grain, have a fatty and light-colored liver while free-range chickens, eating a mixture of grain, plants, and insects, have lean and dark-colored livers. I don't know whether this applies to pigs.
    – Sneftel
    Dec 1, 2022 at 16:20

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