It is a specialization in the stomachs of some birds, fish and reptiles, allowing to grind seeds or hard grains, is composed of very thick layers and strong and has a strong musculature: is also the name of a delicious dish that is prepared with these estom birds that in Chile are also called Contre or Riquet Agos. In Argentina the gizzard is a part of the roast, which consists of the thymus of cattle, sheep and pigs. Also they say you gizzard to the Parotid gland.
