New member, Closet chef;) Good thread. In my experience, sweetbreads are readily procured in Pennsylvania. Here is one fine source. In restaurants: I believe that any chef willing to do the prep involved in serving sweets correctly is one who will look around a bit to find them. At home: The best I ever prepare myself are those that I get from a Berks County Mennonite farmer I have become friendly acquaintances with. Veal and lamb; (Good duck, too.) And I think sweetbreads are good for you. They make me happy.