Veal sweetbread (hart)

These heart sweetbreads are regarded by top chefs as a true delicacy, even more highly prized than the less expensive throat sweetbreads.

In culinary terms, they are considered the finest of all organ meats.

Packaging: sold per kilogram (usually containing 2 or 3 large pieces, completed with one smaller piece if necessary to reach the correct weight).

They are usually delivered frozen, although they may occasionally be supplied fresh, depending on availability.

Feel free to contact us if you would like to know whether our current stock is fresh or frozen.

Traditional Preparation

The classic method begins by blanching the sweetbreads for approximately 3 minutes in boiling water.

Remove them from the water and carefully peel away the thin outer membrane. This is much easier while they are still warm.

Next, slice them into thick pieces and sear them in a very hot pan with real butter.

Season simply with freshly ground black pepper and a pinch of coarse sea salt.

Enjoy!