Veal Spleen and Lung

Description

Veal spleen and lung, known as "milza e polmone" in Italy, are organ meats derived from young calves. The spleen is long and slender with a dark, almost purple color, while the lung is spongy and pinkish in hue. The spleen is notably rich and creamy in texture, while the lung has a slightly crumbly feel. The flavor profile of these organs is distinct, with the spleen offering a subtly sweet, earthy taste, and the lung providing a more neutral, almost delicate flavor. These organ meats are unique in their nutrient-dense profiles, setting them apart from other cuts of veal.

Primary Uses

Veal spleen and lung are traditionally used in a variety of dishes across different cuisines. In Italian cooking, they are key ingredients in the classic street food of Palermo, "pani ca meusa", where the spleen and lung are simmered, then fried and served in a soft bun with a sprinkle of lemon juice. In French cuisine, they are often used in pâtés or terrines. Beyond culinary uses, organ meats like veal spleen and lung have been utilized in traditional medicine for their high iron content and are often associated with strength and vitality.

History

The use of veal spleen and lung dates back to ancient times when no part of the animal was wasted. In Sicily, the tradition of using these organ meats in "pani ca meusa" has its roots in the Middle Ages, when Jewish butchers sold offal to the less affluent. This humble dish has since become a symbol of the city's rich culinary history. The use of veal spleen and lung has evolved over time, from being a necessity in times of scarcity to being appreciated today for their unique flavors and nutritional benefits.

Nutritional Information

Veal spleen and lung are rich in protein, vitamins, and minerals. They are particularly high in Vitamin B12, iron, and zinc, which are essential for maintaining a healthy immune system and red blood cell production. The spleen, in particular, is noted for its high iron content, making it beneficial for those with anemia. When compared to other cuts of veal, these organ meats are considerably more nutrient-dense, offering a greater concentration of essential nutrients per serving. However, like all organ meats, they should be consumed in moderation due to their high cholesterol content.