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Sweetbreads from Quebec
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Refined in flavor, tender, delicate, and light, sweetbreads are most often braised and typically served as an appetizer.
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Veal sweetbreads are classified as offal, forming at the entrance of the calf’s chest and disappearing by adulthood. This rarity makes them prized by culinary enthusiasts who enjoy a challenge. Our sweetbreads are vacuum-packed in 500g portions for optimal freshness.
Cooking Method
*Sweetbreads should be soaked, blanched, and drained, then pressed in the fridge before preparation.
- In a pan: Melt some butter and sear the sweetbreads for 3 minutes on each side to get a golden, crispy exterior while keeping the inside tender.
- In a pot: Brown the sweetbreads on each side, then add veal or chicken broth. Bake at 230°C (450°F) for 10 to 15 minutes for gentle cooking.
- In the oven: Preheat the oven to 200°C (390°F), baste regularly with juice or fat to maintain moisture and get a tender interior. The internal temperature should reach 62°C to 65°C (144°F to 149°F).
Recipe idea:
- General information
- Format :
- 4x500gr. (2kilos)
- The perks :
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- Product of Quebec
- Product of Canada
- Hormone-Free
- Antibiotic-Free
- Gluten-Free
- Keto
- Nutrition Nord Canada
The perks
Product of Quebec
Product of Canada
Hormone-Free
Antibiotic-Free
Gluten-Free
Keto
Nutrition Nord Canada