Galician Bone In Ribeye
The Revered Chuletón of Spain
PHP 8,499.00
Veal Sweetbreads from Italy / Metzger selection
Unexpectedly incredible
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
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Veal sweetbreads are very tender and very tasty, and very easy to cook
Veal Sweetbreads from Italy / Metzger selection
Unexpectedly incredible
Veal sweetbreads are very tender and very tasty, and very easy to cook
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
Sweetbreads, contrary to their name, are not bread. They are actually offal (the generic term for organ meat), and are usually the thymus gland, which is located in the throat of the animal, or sometimes, it is the pancreas gland.
As obscure as it may sound, they actually taste very delicious. In fact, veal sweetbreads are most commonly used by restaurant chefs. It ranks higher than lamb sweetbreads. It has a very smooth, tender texture, and a subtle, almost creamy, slightly sweet flavor.
It’s also nutrient-dense, high in Vitamin C which helps regulate blood pressure, and provides antioxidants. It’s also an excellent source of protein and omega-3.
Preparation And Pairings
The outside of veal sweetbreads gets crispy easily, and this meat is perfect with both rich and more acidic sauces. It’s a very versatile meat to cook, and you can have it breaded or not, sautéed, fried, braised, grilled, or roasted. Preparing them takes a while, but the steps are not overly complicated. And the payoff is delicious. Here’s a simple recipe:
** Preparation:**
- Rinse sweetbreads in cold water.
- Soak in cold water with a pinch of salt for 1 to 2 hours to remove impurities.
- Blanch in boiling water for 3 minutes, then cool quickly in an ice bath.
- Trim off any membranes or excess tissue and pat dry.
** Cook:**
- Lightly dust the sweetbreads with flour seasoned with salt and pepper.
- Heat butter and olive oil in a skillet over medium-high heat.
- Sauté the sweetbreads until golden on each side (about 3–4 minutes per side).
** Finish: **
- Optionally, squeeze a bit of lemon juice over the sweetbreads before serving.
- Enjoy immediately with your favorite side!
Sweetbreads, contrary to their name, are not bread. They are actually offal (the generic term for organ meat), and are usually the thymus gland, which is located in the throat of the animal, or sometimes, it is the pancreas gland.
As obscure as it may sound, they actually taste very delicious. In fact, veal sweetbreads are most commonly used by restaurant chefs. It ranks higher than lamb sweetbreads. It has a very smooth, tender texture, and a subtle, almost creamy, slightly sweet flavor.
It’s also nutrient-dense, high in Vitamin C which helps regulate blood pressure, and provides antioxidants. It’s also an excellent source of protein and omega-3.
The outside of veal sweetbreads gets crispy easily, and this meat is perfect with both rich and more acidic sauces. It’s a very versatile meat to cook, and you can have it breaded or not, sautéed, fried, braised, grilled, or roasted. Preparing them takes a while, but the steps are not overly complicated. And the payoff is delicious. Here’s a simple recipe:
** Preparation:**
- Rinse sweetbreads in cold water.
- Soak in cold water with a pinch of salt for 1 to 2 hours to remove impurities.
- Blanch in boiling water for 3 minutes, then cool quickly in an ice bath.
- Trim off any membranes or excess tissue and pat dry.
** Cook:**
- Lightly dust the sweetbreads with flour seasoned with salt and pepper.
- Heat butter and olive oil in a skillet over medium-high heat.
- Sauté the sweetbreads until golden on each side (about 3–4 minutes per side).
** Finish: **
- Optionally, squeeze a bit of lemon juice over the sweetbreads before serving.
- Enjoy immediately with your favorite side!
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