Sweetbread
Sweetbread is considered an offal, forming at the entrance of the calf’s chest and disappearing in adulthood, hence its rarity which makes it prized by connoisseurs who love culinary challenges.
Sweetbreads should be soaked, blanched, and drained, then pressed in a cool place before preparation. With a refined flavor, they are melting, tender, and delicately flavored. Sweetbreads are most often braised and usually served as an appetizer.
Avoid aggressive and rapid cooking. Our sweetbreads are vacuum-packed in 500g units.
4x 500gr.
Ingredients
Veal Sweetbreads from Quebec
Distinctive Features and Benefits
Versatile menu applications Excellent choice in terms of cost per portion Lean and nutritious No waste; ready to roast Tender texture, rich and unique flavor Vacuum-sealed packaging; preserves freshness Full traceability Raised in Canada without the use of hormones Applications
Can be prepared in a creamy white sauce or a thick brown sauce, served with small roasted potatoes, mashed potatoes, or simply with seasonal vegetables Coat with oat flakes, flour, and breadcrumbs and cook in butter over medium heat Can also serve as a delicious appetizer.
Certifications
