Sweetbreads is the culinary term for the thymus or pancreas of calves, lamb, and occasionally beef or pork. Rarely sweetbreads is used to refer to the animals’ testicles or salivary glands.
Sweetbreads are typically high in fat and cholesterol, and a source of protein, B vitamins, phosphorus, selenium, iron, zinc, and potassium.
When preparing or consuming sweetbreads, ensure that the membranes which may come attached to the organs’ surface are removed.
Stews, pâtés, asado, served cooked (often breaded and fried)