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Segovian Suckling Pig Cheeks

Segovian Suckling Pig Cheeks are a wonderful delicacy. To be certified they must be from a combination of the Landrace and Hampshire breeds, sourced from specific farms, and be fed exclusively on their mother’s milk. The milk diet gives the meat an incredibly pale, smooth textured and tender succulence. The cheeks are around 60g, or two or three mouthfuls each.

Why not try slowly braising the cheeks with aromatic vegetables – carrot, onion, celery, shallots, garlic. First, caramelise the cheeks in oil and butter (you can add some spices like fresh ginger, star anise, black pepper, fennel seed, coriander seed, mace, Juniper), then add some fresh tomatoes, tomato paste, salt and pepper, and cover with water or stock. Finally, cover with a piece of parchment paper and cook in the oven at 150 to 160°C for around 2 to 2.5 hours, checking every 45 minutes.