Dry Cured Saucisson SecSaucisson Sec is not just for picnics! Try it with a seasonal cheeseboard, sliced on pizza or added to an autumn salad.
The veal calves are never caged or penned, but instead roam freely in groups of no more than 40 animals. Calves have 24-hour access to pure well water and natural feed that consists of high-quality milk protein products and nothing else. No antibiotics or hormones are ever administered, nor are the animals ever irradiated or injected with any substance. All factors concerned with the calves' health, such as temperature and weight, are regularly monitored and recorded to ensure optimum health.
Sweetbreads have a mild flavor and tender, creamy texture, and can be enjoyed many ways: fried, roasted, sautéed, poached, grilled or braised. They are often supporting stars in pâtés, terrines, sausages, cold appetizers, stews and salads.
"Sweetbreads are frequently lightly breaded and fried in butter. Here, they are gently stewed with mixed wild mushrooms, sweet white wine, tomato paste and crème fraîche."
"Sweetbreads are not just the food of fancy French restaurants. Here, veal sweetbreads are stewed simply with an onion and beef stock and finished with a touch of cream and an egg yolk. "
"Zod Arifai purees almonds with orange juice, rice vinegar and brown butter for a sweet, nutty and earthy sauce for crispy sweetbreads."
"Jamie Bissonnette turns veal sweetbreads into crispy, fried McNugget-style bites and serves them with a sweet and sour blood orange sauce and Meyer lemon coulis."
"Grenoble is a city in France. It is also a style of finishing a dish--with browned butter, capers and sliced lemon."
