John Myers
The pork cheek is a part of the pig’s head, also known as the fat cheek or pork cheek. In the trade, the meat, which is rich in fat and connective tissue, is usually cured, salted or mildly smoked. Due to its hearty taste, the meat of the pork cheek is particularly suitable as a hearty ingredient for stews or soups, but also for kale.
Because of its firm consistency, pork cheeks are not suitable for pan frying, but are mainly used for stewing or cooking. For example, pork cheek can be served braised with celery, carrots and onions. It is best to try our recipe for pork cheeks in red wine sauce with potatoes and vegetables. In some Mediterranean regions, the meat from the pig’s head is sometimes roasted with the addition of numerous spices. Furthermore, the pork cheek is an ideal raw material in boiled sausage production.
