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The culinary term VISCELLES, refers to the entrails of animals that are killed, for human, animal and industrial consumption.

More specifically, the viscera and widths of the animal are:

Liver, kidneys, lungs, stomach, heart.

Nose, tongue, legs, ears, among others.

It is consumed in greater or lesser amounts in the whole world and according to the culture of each region.

As many do not consume them, others enjoy delicious preparations.


How to buy the VISCELLES:

It is mainly observed in its fresh smell, not almiscloso or rancid.

Firm texture, not undone.

Characteristic color of each piece and without spots (dark or light), except in the beef tongue, if it comes with skin.



They are used throughout the world, including North America, Latin America, Europe, Asia, the Middle East, Australia, among others.

They are used as main course, garnish or as chopped, stuffed for pies, etc.


grilled and onions, in sauces and stews, among others.

Fresh Liver


“Kidneys At Jerez”.

“Fritanga”: Longaniza or chorizo, morcilla or stuffed, asadura, creole potato, pork rind, salted potato.

“La pancita”, stewed beef stomach.

“Anticuchos”, skewers or brochettes of veal or beef heart pieces, with cooked and golden grilled potatoes, corn and chili.

Stew the heart with vegetables.

“Asadura”: Mix liver, beef, lungs, heart (fried).

“Chanfaina”, like the previous dish, but with sheep or goat viscera.


Beef or veal tongue,

in salsa, to the criolla, for tacos, among others.


(stomach of beef), soup of “Mondongo”, “Torta de menudo”, “Mazamorra chiquita”, “Callos a la madrileña”, among others.


(pig’s trotters), “Fríjoles with hoof” or with “claw” (thin bacon).

Chicken starters,

“Soup of giblets”, stew of hearts and sweetbreads. Fries and for broths in general.


(bofe), fried or stewed.

Stews in general, accompanied by white rice or arepas, and countless other preparations.

Fresh Res Lung


The VISCELLES, when arriving at home should be refrigerated immediately.

For hygiene, hygiene and to avoid contamination and possible poisoning, you should wash your hands thoroughly and / or put on gloves before starting to handle the meat.

  • Remove the liquid that has been released.
  • Wash quickly with potable water at room temperature, drain and dry very well with absorbent cloth.

If you are going to consume before 24-36 hours, you should:

  • Place in a container with lid that prevents your juices from falling on other foods and produces a “cross contamination”.
  • Marinate and refrigerate in the coolest place in the fridge.

Otherwise, freeze in portions in a bag for this purpose.

The small, the tongue, the heart, pig’s hands, beef legs, can be frozen cooked, they preserve their flavor and texture very well.

Viscera such as kidneys, lungs, pancreas, should be eaten as fresh as possible as well as chicken giblets.

Basically acquire and consume!

Since frozen, they take a not so fresh flavor.


Freezing will be effective as long as there are no pathogens present, i.e. they must be fresh, not with bad smell or inappropriate color.

  • Pack taking out the air inside the bag as much as possible.
  • Use a wide bag, do not squeeze the contents inside it.
  • That the package is flat, to store and defrost better.
  • Use plastic bags that can be sealed preferably if it is to be frozen for a long time.
  • Record with indelible marker, the kind, quantity and cut of the meat.
  • If it is for a short time (up to 3 weeks) wrapped in aluminum foil, with the opaque side inwards.

When the meat is defrosted, the microorganisms re-activate and multiply until they cause diseases, for this reason it must be thawed inside the refrigerator.

Do not thaw at room temperature.

If you forgot to thaw with time, place the package (tightly closed) in a container with water at room temperature and inside the refrigerator, for 10-15 minutes.

Thawed in microwave oven, take care not to heat, so that the proliferation of bacteria does not start.

Once thawed, do not refreeze.

Its duration also depends on freshness at the time of purchase.


Freeze. Refrigerate.


2 months approximately. 2 days approximately.


High quality protein, Amino Acids.

Fats (especially omega-38 fats)

Minerals, including mainly iron. Also copper, zinc and chromium.



Essential for the production of energy.

For good cardiac function.

Powerful antioxidant.

The hearts of the animals offer the highest levels of CoQ10.

Vitamin E.

For circulation.

Repair of tissues.

Deactivation of free radicals (delays aging).

Pre-formed Vitamin A (retinol).

An unidentified “anti-fatigue factor”


Nitrogen-containing compounds that serve as DNA and RNA precursors.

Complex B,

including B12, folic acid.

Choline, another B complex vitamin

For cell membranes.

For the brain and nervous system.

Heart health and prevention of birth defects.

Vitamin K2,

is a nutrient that is much more important than previously thought, present in certain fatty parts of animals, especially in the viscera.

Animals fed on green plants, as well as fish and shellfish (cetaceans).

Vitamin D.

Necessary for the metabolism of minerals.

Healthy bones.

Adequate function of the nervous system, muscle tone.

Reproductive health.

For the production of insulin.

It protects from the illnesses derived from depression.

To decrease risks of heart disease and cancer.

These nutrients depend on the fact that the animals have been bred and fed in a natural way (pasture).

Vitamin A.

It is very abundant in the viscera of animals fed with pasture.

Vital for the prevention of birth defects.

Prevents infections

It helps in the production of hormones.

Help in thyroid function.

Indispensable for good digestion.

And good vision.

To have healthy bones and blood.

Antioxidant that helps protect against free radicals and cancer.


It is one of the foods richest in nutrients that exists.

It contains more nutrients per gram, than any other food.

The liver is the richest source of vitamin A (retinol) in nature.

It contains a highly absorbent form of iron.

It is one of the best sources of copper, folic acid, cholesterol and purines.

It helps fight fatigue.


The viscera, usually have a strong smell and taste and a high fat content.

Reason why it is advised:

  • Rub the piece with lemon or place it in a container with drinking water and lemon juice (to reduce any strong flavor) for a few minutes. Rinse quickly, drain and marinate.
  • Bring to cooking in water with salt and seasonings.
  • Complete the cooking, cool to room temperature and then refrigerate until the next day, to be able to remove the fat that has set and discard it. This mostly for the tongue, the small and the kidneys mainly.
  • Keep the broth for use in the preparation (but not the kidneys).

Thus the preparation will not be with a flavor so strong, nor so greasy.

The small, the tongue, the heart, pig’s hands, beef legs, can be frozen cooked, they preserve their flavor and texture very well.

The viscera such as the liver, kidneys, lungs, pancreas, should be eaten as fresh as possible, as well as the chicken giblets. Practically they must be acquired and consumed!

Since frozen for a long time, they take a not so fresh flavor.


It is essential to wash with water and detergent, EVERYthing that has touched raw meat (hands, containers, tables, counters, trays, etc.) before and after handling.

Especially chicken, pork and organ meats.

Even if you are going to continue serving the raw meat of another kind of animal.

Periodically review the status of the product, to be able to consume it on time.

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