|Berkshire Pig Spleen|
Digression aside, I wanted to try to confit the pig's spleen, after having some membrane issues with my last spleen dish, vastedda. Surely, if slow braising in fat could make something as tough and leathery as poultry gizzards tender, than it could help soften the thin membrane of a spleen.
The pig spleen was small, and rolled up compactly into a nice little bundle. Being so small, I didn't have a casserole dish that would fit it, without the spleen just swimming in a huge amount of fat. But I found a 16oz mason jar was perfect, tidy container for the spleen. I rubbed the spleen generously with salt, garlic, and thyme, and began to melt duck fat in a pan.
|Cooked Spleen Jarred in Hot Fat|
After cooking, I let the spleen cool in the fat, then sealed up the jar and stored it in the fridge for about three weeks to let the flavors marry. The texture of the spleen was just what I hoped for, super smooth, creamy, like a spleen foie gras. Flavor-wise, it was a little garlicky and could benefit from some more black pepper. Most surprising to me was the slight livery flavor was more pronounced. I know I opened this post talking about the mildness of spleen, so it was something of a shock to find that this preservation method brought that mild liverishness to the forefront. It still wasn't aggressive, like beef liver, but unexpected.