Butchery | Veal offal origin EU | Le Delas Rungis
Butchery | Veal offal origin EU
This piece is a must-have for making your homemade pot au feu.
Veal sweetbreads are the thymus glands of calves, considered a noble offal and highly prized in haute cuisine. Veal sweetbreads are more popular with chefs than veal throat sweetbreads due to their finer texture. Veal sweetbreads are distinguished by their delicate, melt-in-the-mouth texture and subtle flavour, making them a favourite ingredient among chefs. This product has been carefully selected by the team at Le Delas, your wholesaler in Rungis, for its quality and freshness, guaranteeing an exceptional raw ingredient for your creations.
Culinary uses:
Veal sweetbreads are a delicate delicacy that require careful preparation and lend themselves to refined recipes.
► Braised or pan-fried: After blanching and trimming, veal sweetbreads can be braised and then pan-fried for a crispy texture on the outside and melt-in-the-mouth on the inside.
► Creamy sauce: Traditionally, sweetbreads are served with a creamy sauce, often made with morel mushrooms, yellow wine or cream.
► Stuffing: They can also be used as a filling for poultry, pâtés en croûte or puff pastries for starters and festive dishes.
Storage and preparation tips:
This product is vacuum-packed and must be stored in the refrigerator between 0°C and +4°C. Before cooking, it is essential to soak it in cold water for several hours, then blanch it. It must then be trimmed to remove any tough parts, then pressed to remove excess water and give it a more regular shape.
This fresh sliced veal liver is prepared to order by our experienced butchers. The packaging unit is approximately 5kg. Veal liver is a highly prized offal product due to its tenderness, fine texture and delicate, slightly sweet flavour, which is less strong than beef liver. What's more, liver is very rich in nutrients, particularly iron and vitamins. The fact that it is already sliced simplifies its use in professional kitchens, allowing for quick and even cooking of portions.
Professional culinary uses:
Veal liver is a delicacy, often featured on the menus of traditional, high-quality restaurants:
► Pan-fried liver: Traditionally prepared in a pan, often served with a simple accompaniment to highlight its flavour. It must be cooked quickly to keep the centre pink and the texture melt-in-the-mouth.
► Venetian-style liver: Traditional preparation with onions, deglazed with white wine and enriched with parsley.
► Foie in Sauce: Can be served with a raspberry vinegar-based sauce or a shallot sauce.
► Cooking tip: To preserve its tenderness, it is often advisable to salt the foie gras only after cooking and not to overcook it, as it hardens quickly.
Storage and preparation tips:
► Storage: Fresh butcher's product. Store at above-zero temperatures (0°C to 4°C). Must be consumed quickly after receipt and vacuum-packed for optimal storage. As this is a fresh product, it can be frozen upon receipt.
► Preparation: The slices are ready to cook. Wipe the slices before searing them in hot fat.
This pink veal liver is sold by the kilo in packs of approximately 5 kg. Pink veal liver is a highly prized offal cut, renowned for its tenderness and delicate flavour, which is less pronounced than beef liver. Its light colour is a sign of its youth. This cut is rigorously selected by Le Delas, a wholesaler in Rungis. It is prepared in our dedicated workshop by the Le Delas butchery teams, ensuring that it is trimmed for quick slicing or cutting into strips in a professional kitchen.
Culinary uses:
Veal liver is a classic ingredient that can be used in many ways, offering quick and elegant service:
► Pan-fried (Venetian style): Ideal for quick pan-frying in thin slices, often accompanied by a balsamic vinegar sauce or deglazed with shallots.
► Stews: Can be diced and added to stews (e.g. as a garnish for a blanquette or ragout).
► Quick preparation: Given its tenderness, it is perfect for quick service, requiring only brief cooking.
Storage and preparation tips:
► Storage: Fresh product. Store at a positive temperature (0°C to 4°C).
► Preparation: Veal liver should only be cooked very briefly over high heat (pink in the centre) to preserve its tenderness. Overcooking will make it dry and floury. Remove the thin outer membrane if necessary before cutting.