While you may have heard the term “sweetmeats” or seen sweetbreads on a restaurant menu, you may not know exactly what they are or whether you’d enjoy eating them. Veal sweetmeats refer to two specific glands from a calf that are considered a prized delicacy in many cuisines when properly prepared.
If you’re curious about these unique and coveted offal, read on to learn all about what sweetmeats are, how they taste, where to find them, and how to cook them deliciously at home. You may just find these underappreciated ingredients becoming new favorites!
Defining Veal Sweetmeats
Sweetmeats or sweetbreads come from two organs in a calf:
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The thymus gland – also called throat neck, or gullet sweetbreads
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The pancreas – also called heart, stomach, or belly sweetbreads
So despite the name, sweetmeats are not actually breads or baked goods at all. They earned the “sweet” description from their mild sweetness and creamy texture compared to other organ meats.
While the same glands in older cows are toughened and not usable, the tender organs from calves have a delicate flavor and velvety richness when cooked right.
Tantalizing Taste and Texture
Describing the exact taste of sweetmeats can be difficult, as it ranges from faintly sweet and nutty to rich and savory depending on preparation When cooked properly, they offer a melt-in-your-mouth tenderness and sumptuous mouthfeel
Top-quality, fresh sweetbreads have a soft, smooth surface and a firm but giving interior when pressed. Pale pink or beige coloring indicates proper freshness.
Their distinctive flavor balances subtle hints of milk, nuts, and mushrooms with savory umami and mineral notes. Some compare them to foie gras in decadence!
Globally Celebrated Delicacy
While not as common in the U.S., sweetbreads are considered a prized delicacy in many cuisines. They are:
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A fixture in traditional French haute cuisine
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Popular in elegant British cooking
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Celebrated in Argentinian asado
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Used in Iranian kebabs and stews
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Treasured in Spanish, Italian, and Latin American dishes
Sweetbreads are not everyday fare but reserved for special occasions and fancy meals due to their prestige, price, and perishability. Trying expertly prepared sweetmeats at a quality restaurant is a great introduction.
Where to Source Sweetmeats
Due to their scarcity compared to regular meat cuts, sweetbreads can be challenging to find. Check at:
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High-end butchers and meat markets
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Farmers markets with artisanal meat vendors
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Specialty online meat purveyors
Let the butcher know you want the highest quality veal sweetmeats possible. Plan to use them within 2-3 days as they are highly perishable.
How to Cook Sweetmeats Perfectly
Sweetmeats require careful preparation to bring out their full potential. Here are tips for success:
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Soak in milk or saltwater to remove blood before cooking.
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Gently simmer in stock or milk to par-cook before final cooking.
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Chill before breading to prevent mushiness if pan-frying.
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Cook quickly over high heat like pan searing to develop a crust while keeping the interior soft.
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Bake or braise slowly in flavorful liquid for ultimate tenderness.
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Serve napped with pan sauces, cream, or velouté for richness.
Incorporating Sweetmeats into Meals
Once you’ve cooked your sweetbreads properly, get creative with how to serve them! Sweetmeats pair beautifully with:
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Buttery mashed potatoes or creamy polenta to offset their richness
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Wilted spinach or sautéed mushrooms for an earthy contrast
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Fresh tangy salads with vinaigrette to cut their fattiness
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Spring vegetables like asparagus, peas, and fava beans
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Gentle grains like risotto, farro, or barley
You can also chop sweetmeats to add luxe texture to pâtés, terrines, stuffings, scrambles, or pasta fillings.