Veal Sweetbreads


Veal Sweetbreads


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    Frozen / 2 lb avg

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Only available at D’Artagnan, imported from France. Our milk-fed French veal is the most humanely raised veal on the market, and all farmers follow the stringent European Union 5 Freedoms system to provide the best environment for the calves. No antibiotics or hormones, never caged or penned. From Charolais and Limousin breeds, raised for meat, not dairy.

Frozen products may thaw in transit


Just the facts

  • Exclusively available at D’Artagnan
  • Humanely raised in a stress-free environment
  • Never caged or penned
  • 5 Freedoms compliant, a strict EU standard
  • Male Charolais and Limousin breeds
  • Raised to 6 months, a maximum of 450 pounds
  • Milk-fed; 14 days on mother’s milk, then a high-quality natural milk formula
  • No antibiotics, no hormones, ever
  • Never irradiated or injected with any substance
  • Sold in an uncooked state
  • Product of France
  • For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing

Sweetbreads are thymus glands from our humanely-raised veal calves. Sweetbreads are a classic delicacy and offer velvety, fine-grained texture.

Veal sweetbreads are popping up at 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.

Sweetbreads are the ultimate in offal. Chefs prize them for their mild flavor and tender, creamy texture.

They are also incredibly versatile. They can be enjoyed many ways: fried, sautéed, poached, grilled, roasted or braised.

Often supporting stars in pâtés, terrines, sausages, cold appetizers, stews and salads, sweetbreads are stepping out into the spotlight.

Cooking & Serving

Sweetbreads must be soaked for several hours, and up to 24 hours, to remove any traces of blood. Cold water can be used, or more traditionally, milk or even buttermilk.

After they are soaked, place sweetbreads in a pot of water and bring to barely a boil. Simmer the sweetbreads briefly (about 5-10 minutes) to firm up the flesh, and then shock in ice water.

Remove any remaining tough membrane, gristle, fat, or veins; best done with your fingers and a small sharp knife. If not removed, these bits will interfere with the creamy texture of sweetbreads.

In classical cooking, the sweetbreads would then be pressed under a heavy weight for at least 2 hours. This can be done under a folded towel on a sheet pan, with another weighted sheet tray on top. The process firms the sweetbreads and presses them into a uniform thickness so they are easy to slice into medallions. This step is not necessary if you are not seeking perfection of appearance.

You can now grill, bread and sear or fry sweetbreads. They are often breaded in order to add crispiness to the creamy, soft texture. Sweetbreads cook quickly and take a nice sear while remaining tender inside. If braising sweetbreads, it is not necessary to poach them in preparation.

Serve with lemons and capers or some acidic sauce to balance the rich creaminess of the sweetbreads.


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