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Iberico Pork Cheeks
Iberico Pork Cheeks
Iberian Pata Negra Pork Cheek
  • Iberian Pata Negra (Black Foot) Pork
  • Sourced from the Iberian Peninsula of Southeast Spain
  • Weight: 1kg
  • Serves 4-5 adults
  • Be adventurous and try them with dry Oloroso Sherry

Iberico Pork Cheeks

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 savoury delight. 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. When you braise these Iberico Pork Cheeks, the nut flavoured fat slowly melts into the pork to create an incredibly complex and pleasing dish.

Sourced

Our Iberico Pork is supplied by Agroibericos DeRaza, the leading company in the trade of fresh and cured Iberian meat in Spain.
Founded in 1996 by Regino Diaz Del Rio, and certified under the strictest quality standards, DeRaza currently has 65 estates for raising Iberian pigs, the descendants of the orginal Iberian Pig, and Sus mediterranceus.

These pigs wander estates in Castilla-La Mancha, Adnalusia and Estremadura that are abundant in cork and holm oaks and feed naturally on acorns, which give the finished pork a nutty, earthy taste and aroma. DeRaza believes in the wisdom of the natural world, and raises these Iberian Pata Negra pigs in the way nature intended.

Accompaniments

The Iberico Pork Cheeks pair amazingly well with cocktails. A Woodford Reserve Old Fashioned is a steady choice, as well as a Compari Negroni which is best sipped slowly throughout dinner, or try an Aperol Spritzer for a lighter touch.

James Ramsden of The Secret Larder likes to use a bourbon and cider-braise for our Carrillads. He served our Iberico Pork Cheeks on smoked potato-mash with coffee infused boiled baby carrots.

The boys at Back Door Kitchen chose to do them as Iberico estilo Gringo - pulled Iberico Pork Cheeks marinated in Mediterranean herbs and spices. Served with Sicilian Spinach, sultana, pine kernel and caper salad, they were topped with spicy red wine sauce and a hearty hunk of homemade Focaccia bread. So many cheeks, so little time!

Paul Belcher of Donastia Social Club serves the Iberico Pork Cheeks with a butter bean puree and herb oil. 

Succulent Slow Simmered Iberico Pork Cheeks

Slow simmered Iberico Pork Cheeks from Paul Belcher of Donostia Social Club. Donostia Social Club menus reflect their love of Basque cuisine, using traditional Basque ingredients and cooking styles.

Visit www.donostiasocialclub.co.uk to find out more

If you're looking for dinner ideas, this flavoursome recipe makes an exciting alternative to traditional Sunday roasts. Slow cooking the Iberico Pork Cheeks in the sauce ensures that the meat remains deliciously tender and absorbs the sauce’s rich Basque flavours.

 What You'll Need

1pack 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

  1. Brown the cheeks with a couple of lugs of EVO.
  2. Take the cheeks out of the pan.
  3. Add carrots, onions, celery, thyme and bay leaf to the pan.
  4. Fry that up for a couple of minutes and then return the cheeks to the pan.
  5. Add smoked paprika and a couple of spoonfuls of flour to make a roux.
  6. Add some red wine (Paul uses a Spanish red, of course!) and some beef or veal stock (if you’re a real gourmand).
  7. Simmer on the stove top for about 3 hours.
  8. After 3 hours, take the cheeks out of the pan, bring the liquid back to a boil to reduce liquid to half the amount.
  9. Take out or leave the veg in the sauce to serve and add salt and pepper to taste.