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Food Encyclopedia. Prized by gourmets throughout the world, sweetbreads are the thymus glands (called neck or throat sweetbreads) and pancreas (called heart, chest or stomach sweetbreads) of young animals, usually calf or lamb, sometimes pig.The former is elongated, the latter rounder and larger.weetbreads from milk-fed veal or young calves are considered the best. Those from young lamb are quite good, but beef sweetbreads are tougher and pork sweetbreads (unless from a piglet) have a rather strong flavor.
The sweetbreads should be soaked for several hours, and the water should be changed out several times. This process is said to make the membrane easier to remove and also drain off any remaining enzymes and blood. Ideally, sweetbreads should be white or slightly pink in color. The older the animal, the redder they will be. Once the sweetbreads have been peeled, deveined and washed, they can be blanched for a short time to reduce later cooking time, or they can be breaded and deep fried immediately. Barbecuing and grilling are also popular ways to prepare them.