Monday, February 4, 2013

Pig pancreas

Purchased this more out of curiosity than anything else. So I kept seasoning to minimum to be able to taste the flesh. Preparation is simple, just remove the fatty connective tissue and it's ready to fry up. Add salt and pepper, then a quick sear in some brown butter to medium rare. Served over butter braised kale.

Flavor was similar to liver but milder. Flesh was tender, almost melt in your mouth. I will be buying it again.

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