A full, rind-on cheek, ideal for slow cooking be it with pulses and wine for a hearty braise or in the oven, the skin crisp and the meat beneath meltingly tender. Pig's cheeks are an old fashioned ingredient and one our chefs community regard highly thanks to the deep flavour and melting qualities of the meat. We use Middle White and Tamworth pigs reared outside at their own pace, dry-aged in house as we believe this results in the very best pork possible, world-class in our opinion.
