Veal sweetbreads are popping up at hip restaurants dedicated to the nose-to-tail philosophy across the country. But this particular bit of tasty offal has been enjoyed by connoisseurs throughout history. The Larousse Gastronomique defines sweetbreads as "the culinary term for the thymus gland (in the throat) and the pancreas (near the stomach) in calves, lambs and pigs." 

Our sweetbreads are of the thymus gland variety and come from male Holstein calves raised by a cooperative of small farms in upstate New York and Canada. These farms offer stress-free environments where the welfare of the calves is the number one priority.

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.

• Farm-raised in a stress-free environment
• Male Holstein stock, raised to a maximum of 425 pounds
• Diet of high-quality natural milk protein products and pure spring water
• Antibiotic free
• Hormone free
• Never irradiated or injected with any substance
• Sold in an uncooked state
• 1 lb package