Rolled Pig’s Spleen



Please do not be deterred; spleens are a joy to cook with and eat, and the texture is not dissimilar to liver.

Eat with very thinly sliced raw red onion and cornichons (make your own here).



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Rolled Pig’s Spleen

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  • Author: Jill Baker
  • Yield: 1 Person 1x



1 Pig’s Spleen

Sea Salt

Freshly Ground Black Pepper

4 Sage Leaves

2 Slices of Smoked Lean Bacon, not too thin with rind removed

Chicken Stock, enough to just cover spleen


  1. Lay your spleen out flat (it is a very neat and easy-to-use organ), and season with salt and pepper.
  2. Place your sage leaves along it, then the bacon lengthwise, roll it up, and skewer it.
  3. Place in an ovenproof dish, cover with the chicken stock, put in a medium 350° F oven for 1 1/2 hours, then let cool in the stock.
  4. When cold, it is ready to eat; you can keep it in the stock until you need it.

To Serve

Remove the skewer and slice into three or four slices so you get a cross section of spleen and bacon spiral.


Recipe taken from The Whole Beast by Fergus Henderson and can be purchased here.