What Di Ate (as per previous post)
For those who dare, I ate this last night.
Cecil said, There are two kinds of sweetbreads: stomach sweetbreads (also known as heart or belly sweetbreads), which are an animal's pancreas, and neck (AKA throat or gullet) sweetbreads, an animal's thymus gland. (The animal in question can be a hog or calf or just about any other large mammal, I gather.) They're called sweetbreads for the obvious reason that if you called them thymus glands or whatever you couldn't give the damn things away. The art of euphemism goes back a long way.
and, prized by gourmets throughout the world, sweetbreads are the thymus glands of veal, young beef, lamb and pork. There are two glands--an elongated lobe in the throat and a larger, rounder gland near the heart. These glands are connected by a tube, which is often removed before sweetbreads are marketed. The heart sweetbread is considered the more delectable (and is therefore more expensive) of the two because of its delicate flavor and firmer, creamy-smooth texture. Sweetbreads from milk-fed veal or young calves are considered the best.