Veal Sweetbreads from Italy / Metzger selection

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!

Storage Instructions

Store in the refrigerator.