When I saw a pig’s spleen in person for the first time, all I could think of was, “That looks like a giant purple leech.” It was at Mosefund Farm’s Pigstock and we we’re sorting out the organs from the evisceration. The spleen looked strange, alien, and something that would taste very strong and require some precise cooking technique to cook. Thankfully, I was totally wrong.
Really. You can even buy a t-shirt.
Northwoods Ranch, I snapped it up. I knew just how I wanted to cook it; on toast. Sure, the initial photos of a spleen look pretty intimidating, but how hard can anything be that you spread on toast? This was actually a recipe served to us at Pigstock, made by Christoph Wiesner’s wife, Isabell. Just poach the spleen in stock, scratch the soft spleen from the outer membrane, season with cream, white pepper, salt, and nutmeg. Serve on toast. I copped her idea and floated the toast on some reserved broth, which made this humble dish look very deluxe.