Heritage Breed Pigs Cheek
Farm: Farmison & Co Trusted Farm North Yorkshire
Shelf Life: 5 Days
Outdoor Reared Can Be Frozen Great Britain
A firm favourite for braising, Pigs Cheek is well known for its rich flavours to chefs, and irresistible unctuous texture. Slow cooking this cut gives melting tenderness while it's a great introduction to just how good our outdoor reared pork is, promising real character and depth of flavour by virtue of the rich diets our hogs enjoy.
Pigs Cheeks have become increasingly popular in recent years with the help of well known chefs, and are prized by butchers due to their limited quantity per beast, which are always in demand. It's one of the first cuts to be taken from the animal, while the Pigs Cheek itself is quite tough, and needs to be slow cooked to break down the gelatinous texture into something more tender.
A favourite of chefs for its deep flavour and irresistible texture, Pigs Cheeks are well suited to braising. If slow cooking try cooking alongside a mirepoix of chopped onion, carrot, and celeriac, and stewing in red wine or a favourite ale. Serve with grilled black pudding, mashed potatoes, seasonal greens, and a rich English mustard.
|Our recipe tips for cooking your pigs cheek|