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For more information we suggest this article on pork spleen: "http://www.realfoodfans.com/2010/07/sous-vide-spleen.html
For more information we suggest this aricle on pork spleen.
"The spleen was completely soft and tasted more like pate than a whole organ. I don't think I've ever had meat, even liver, this smooth, except perhaps foie gras. Unlike that treat, the spleen was not particularly rich or unctious. It was just smooth, velvety and good, with the caul fat adding a bit of umami to the mix."
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