Sweetbread is considered an offal, it forms at the entrance to the breast of the calf and disappears when it reaches adulthood, hence its rarity which makes it prized by connoisseurs who like culinary challenges. The sweetbreads must be disgorged, blanched and drained then pressed in a cool place before preparation. With a refined flavor, melting, soft and light in taste, sweetbreads are most often cooked braised and are generally served as a starter. Avoid cooking too aggressively and quickly. Our sweetbreads are vacuum packed in 500g units.