Pork, fresh, variety meats and by-products, spleen, raw

Pork spleen is a variety meat, an organ cut rather than muscle meat, with a dense, liver-like texture and a strong, mineral flavor that mellows with slow cooking. It shows up in dishes built around organ meats generally: simmered into soups and broths, sliced thin and stir-fried, or braised low and slow with strong aromatics like garlic, ginger, and chili to balance its intensity. Because of its firm texture, it is usually cut into small pieces or thin slices rather than cooked as a whole piece, and it is more common in cuisines that make full use of every part of the animal.

Fresh organ meats like spleen are more perishable than standard cuts of pork, so they should be cooked within a day or two of purchase or kept frozen until ready to use, and always cooked to a safe internal temperature. At just 100 calories per ounce-equivalent (28 g) serving, this cut delivers a substantial 124% of the Daily Value for iron and 36% for protein per 100 grams, figures that make it a dense source of iron for cooks willing to work with organ meats. It pairs well with acidic or pungent ingredients like vinegar, citrus, or fresh herbs that cut through its richness, and it is best sourced fresh from a butcher who handles variety meats regularly.