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260 g


Sweetbreads are unequivocally the finest and tastiest of all offal. This product with multiple possibilities is just as exceptional braised, pan-fried, fried or even as a rillette.


Cooking tip

Before cooking sweetbreads, it is necessary to proceed with a few crucial steps:

First of all, it is necessary to disgorge it to remove the impurities and blood residues by letting it soak in cold water at least 4 to 12 hours. This will also prevent it from tasting too ferrous.
It must then be poached in a short broth for 3 to 4 minutes to facilitate the removal of the thin membrane that protects it.
Once the pieces are well drained and cooled, all that is left is to do is gently remove the membrane.
The sweetbreads are then ready to be cooked in all the possible ways!

Ingredients and allergens


Additional information

Rating :
Curing : jours
Quantity :
Origin :
Race :
Portion(s) : 2 to 3
Condition :