MEAT | VEAL | Veal cuts
Veal sweetbreads kernel EU vacuum packed ±800g ⚖
331046
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. Location in store: Atelier Boucherie - Veau
a piece ≃ 800 g