The spleen is an organ of animal origin - with immune, haemocateretic, martial, reserve and haematopoietic functions - often used as food.
It is part of the fifth quarter of the animal and is part of the offal set.
The types of spleen marketed for food are pig, bovine and ovine. These are traditional foods in the cuisine of various regions, especially in the center and south of the peninsula. It is mainly cooked boiled, sautéed or fried.
The spleen is classified in the 1st fundamental group of foods - meat, eggs and fish products - even if, in reality, it is not a real muscle. It essentially contains a specific parenchyma - enclosed by a fibrous capsule - well vascularized and consisting mainly of the red pulp - color due to the high blood content - and secondarily of the white pulp - instead of a lymphoid nature.
The spleen has a characteristic appearance, which however can change according to the animal of origin. That of the pig is elongated, deep red, with a slightly wrinkled surface.
