Pig Cheeks

Available all year

• Ready trimmed
• 4 per pack
• Pack size 290g approx

These little nuggets of flesh have been carefully filleted from the rind and just contain the eye muscle of the cheek. They are meaty little portions marbled with fat, making them melt-in-the-mouth tender once slow cooked.

Often overlooked, these are a good value cut and make a stew or casserole that little bit more special. Due to the marbling which melts away during cooking, they shrink a little so at least 2 per person is recommended.

Pan fry your cheeks first until they’re golden all over, and then slow cook them in the oven until they’re just on the brink of falling apart. As pork is classically paired with apple, braise in cider ideally, but you could also use white wine with stock, or red wine with a tin of tomatoes.