International Culinary Center, French Culinary Institute, Cesare Casella, Stephanie Lyness

Animelle

Sweetbreads

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About
Sweetbreads are highly prized due to their mild, creamy, slightly sweet flavor and tender mouthfeel. In Italy, sweetbreads are typically grilled or sautéed, after a preliminary blanching.

The term sweetbreads refers to the pancreas or thymus glands of beef, veal, lamb, or pork. The exact origin of the term is unknown. Although “heart sweetbreads” (pancreas glands) and “throat sweetbreads” (thymus glands) come from two different regions of the animal, there is generally no distinction made between the two for purposes of purchasing and cooking.