Where can sweetbreads be found, and where are they located?
Sweetbreads are the thymus glands and pancreas glands of lamb, beef, or pork. There are two different connected parts to the thymus gland, both set in the neck. The “heart” sweetbreads are more spherical in shape, and surrounded symmetrically by the “throat” sweetbreads, which are more cylindrical in shape. Although both are edible, the heart thymus gland is generally favored because of its delicate flavor and texture, and is thus more expensive[1]. Typically sweetbreads are soaked in salt water, then poached in milk after which an outer membrane is removed. Once dry and chilled, they’re often breaded and fried until crisp. It is also popular to use them as a stuffing or in pâtés. The etymology of the word “sweetbread” is thought to be of Old English origin. “Sweet” is probably used since the thymus and pancreas are sweet and rich tasting, as opposed to savory tasting muscle flesh.[2] In Old English, sweet was written “swete” or “sweete.”[3] “Bread” probably comes from the Old English
Sweertbreads are the thymus gland. This gland is located behind the breastbone. If you put your fingers to the middle of your chest and press, that’s your breastbone. Sweetbreads are behind that bone in the upper part of the chest, just below the neck. Another set of sweetbreads is found near the heart. THE BEST sweetbreads are from very young animals like calves, lambs and kids [baby goats]. As the animal gets older, the taste and texture of the animal becomes less edible. “Rocky Mountain oysters”, “mountain oysters”, “Montana tender groin”, “prairie oysters” and/or “swingin’ sirloin” are American culinary names given to boar or bull/steer testicles. These are also prepared, cooked and served. As a matter of fact, in one way or another, the only part of any and all animals slaughtered for human consumption is the “moo”, “oink” or “bah-ah-ah”. Sweetbreads were soaked in milk, grilled and served with parsley root puree, blood orange, campari and that little mound on the side of the dish
Sweetbreads are the thymus glands and pancreas glands of lamb, beef, or pork. There are two different connected parts to the thymus gland, both set in the neck. The “heart” sweetbreads are more spherical in shape, and surrounded symmetrically by the “throat” sweetbreads, which are more cylindrical in shape. Sources: http://en.wikipedia.
