Iberian Pata Negra (Black Foot) Pork
Raised naturally on the Spanish Iberian Peninsula
- Try with a dry Oloroso Sherry
Iberico Pork Cheeks
The Pata Negra feast on sweet acorns which lends the pork a deep red colour. While the Iberico Pork Cheeks carry an exceptionally rich and nutty flavour, the Carrillada cheeks are surprisingly lean due to the stunning fat marbled through the meat.
The fork-tender “Carrilladas” or cheeks are perfect for a slow roast pulled pork dish. Slow cooking in a rich red wine sauce transforms this prized cut into a heartwarming dish. When you braise these Iberico Pork Cheeks, the nut flavoured fat slowly melts into the pork to create an incredible taste bud tantalising and pleasing dish.
Our team worked with Paul Belcher of Donostia Social Club who used our Iberico Pork Cheeks for their Basque-inspired menu. Instead of a classic Sunday roast, having a bowl of slow-cooked Iberico Pork Cheeks placed in front of you, with the smooth smell of red wine with the sweetness of carrots and onion is mouth-watering and will be the talking point.
What You'll Need
- 1 pack Meat Me At Home Iberico Pork Cheeks
- 3 lugs Extra Virgin Olive Oil
- 4 Carrots
- 2 Onions
- 3 Celery stalks
- Fresh Thyme
- 2 Bay leaves
- Dash Smoked paprika
- 2 tablespoons flour
- 250ml Red wine
- 250ml Beef or Veal stock
- Salt and pepper to taste
What You'll Do
Brown the cheeks with a couple of lugs of EVO.
Take the cheeks out of the pan.
Add carrots, onions, celery, thyme and bay leaf to the pan.
Fry that up for a couple of minutes and then return the cheeks to the pan.
Add smoked paprika and a couple of spoonfuls of flour to make a roux.
Add some red wine (Paul uses a Spanish red, of course!) and some beef or veal stock (if you’re a real gourmand).
Simmer on the stovetop for about 3 hours.
After 3 hours, take the cheeks out of the pan, bring the liquid back to a boil to reduce liquid to half the amount.
Take out or leave the veg in the sauce to serve and add salt and pepper to taste.