i Lead Recipes

In the Southern United States, canned pork brain in gravy can be purchased for consumption as food. This form of brain is often fried with scrambled eggs to produce the famous “Eggs n’ Brains”. They are part of the menu in many family owned restaurants throughout the region. The brain of animals also features in French cuisine, in dishes such as cervelle de veau and tête de veau. Calf’s brains, or cervelle de veau, is a traditional delicacy in Europe and Morocco. It is the brain of a calf consumed as meat. It is often served with tongue or mixed with scrambled eggs. Calf or veal brains are used in the cuisines of France, El Salvador, Mexico, etc. where they are called sesos in Spanish, and are eaten in tacos and burritos.

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