Known as the "other red meat" by the Spanish locals, Iberico pork cheeks are a unique cut of pork meat by being quite meaty yet surprisingly lean. The pork meat is deep red in colour and is exceptionally rich and full of flavour.
The pork cheeks come from the free range Iberico black pigs that wander the countryside of southwestern Spain feasting on sweet acorns and are considered a national treasure of Spain. Iberico Pork is traditionally known as Carrillera Iberica and has the unique benefit of being a lean ampers healthy pork meat without losing the acorn flavoured fat that gives it such a rich taste.
One of our favourite dishes when we visit Spain is fork-tender iberico pork cheeks served with a rich wine or sherry sauce like rabo de toro (oxtail) or braised lamb shanks where slow stewing transforms this special cut into a savoury delight by releasing a rainbow of flavours that slowly meld into an incredibly complex and pleasing dish. Slow-braising takes around three hours, but once you combine the pork with garlic, vegetables, wine and stock in a pan, you just sit back and wait for the magic to happen! Serve the Iberico pork cheeks with potatoes, carrots or caramelised onions.
Animal welfare is important to us here at Basco which is why we ensure we only pick produce that has been ethically reared using entirely natural farming methods. In the ancient dehesa habitat, Iberian Pigs wander between cork and holm oak trees, eating grass, herbs and lots of sweet acorns. They live most of their lives outdoors and get plenty of exercise as they trot along with their family group. All this exercise and the amazing diet not only make for happy pigs - it makes for exceptional pork that is delicious and healthy to eat.
Iberico pork cheeks are ideal when served with a big Spanish red wine such as our Enate Cabernet Sauvignon Merlot and a crusty loaf of bread!
You will receive one frozen bag of Iberico pork cheeks, containing between 10 and 12 cheeks delivered on ice pads. Thaw in the fridge for 24 hours before cooking.