• iberico pork cheeks
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Iberico Pork Cheeks (Carrilladas) | ±300g

£11.00
£11.00
£11.00
Tax included.
Weight

ACORN-FED

FROZEN

At A Glance
  • Pata Negra breed
  • Reared in the Iberian Peninsula, Spain
  • ±300g
  • Frozen
Description

The Iberico pork cheeks, known as Carrilladas, are a prized cut from Spain's Iberico pigs, renowned for their exceptional flavour and tenderness. These cheeks are beautifully marbled with fat, which melts during cooking, infusing the meat with a rich, nutty taste. Ideal for slow roasting or braising, Iberico pork cheeks become fork-tender and deliciously succulent, making them a gourmet choice for any special meal.
Cooking instructions

Here’s a simple, delicious recipe to bring out the incredible tenderness and flavour of Iberico pork cheeks, even when they start out frozen. You’ll be able to transform them into a rich, flavourful dish that melts in your mouth.

Step-by-Step Preparation

1. Defrost:

Remove the frozen pork cheeks from the freezer. Ideally, defrost them in the fridge overnight.

2. Season:

Once thawed, pat the cheeks dry with paper towels and season generously with salt, pepper, and a sprinkle of paprika for a bit of smokiness.

3. Sear:

Heat 1-2 tablespoons of olive oil in a large pan over medium-high heat. Sear the cheeks for 2-3 minutes on each side, until golden brown. This helps lock in flavour and gives the cheeks a lovely caramelized crust.

4. Make the Sauce:

• In the same pan, add a chopped onion, 3 minced garlic cloves, and a diced carrot. Cook for 5-6 minutes until softened.
• Pour in 200ml of red wine (optional, but highly recommended), and let it simmer for 3-4 minutes to reduce slightly.
• Add 300ml of beef or vegetable stock, 1 bay leaf, and a pinch of thyme.

5. Braise:

Return the pork cheeks to the pan, making sure they’re nestled in the sauce. Reduce the heat to low, cover the pan, and let the cheeks simmer gently for 2-3 hours. Check occasionally, adding more stock or water if needed. The cheeks are ready when they’re fork-tender and the sauce has thickened beautifully.

6. Finish:

Once cooked, remove the bay leaf. Taste the sauce and adjust seasoning if needed. You can leave the sauce as is or blend it for a smoother texture.

Serving Suggestion: Creamy Mashed Potatoes with Iberico Pork Cheeks

• While the cheeks are cooking, boil some potatoes. Once soft, mash them with butter, cream, and a pinch of salt.
• Serve the tender pork cheeks on a bed of creamy mashed potatoes, and drizzle with the rich, savoury sauce.
• Garnish with fresh parsley and enjoy with a side of roasted veggies or a green salad.

Tip: The longer the pork cheeks braise, the more tender and flavourful they’ll become. If you have time, slow cooking for up to 3 hours is well worth the wait.

This recipe brings out the best in Iberico pork cheeks, delivering a melt-in-the-mouth experience that’s both hearty and indulgent!
Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

 Orders over £75 Express By End of Day (Tues-Sat)  FREE
 Orders under £75 Express By End of Day (Tues-Sat)  £8.50
 Express by 12PM - Noon (Tues-Fri) / by 1PM for Scotland  £11
 Express Saturday by 12PM - Noon / by 1PM for Scotland  £22


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We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
iberico pork cheeks

  • The Land of the Black Hoof

In the sun-baked plains and ancient oak forests of Spain's dehesa, the Pata Negra pig lives as it has for centuries, roaming freely, foraging on acorns, and taking its time. That unhurried life is exactly what makes Iberico pork extraordinary. The acorn diet infiltrates the fat itself, creating an intense, nutty depth of flavour that no other pork in the world can replicate.