Whole Rind-On Pork Cheek

In keeping with our ethos of whole-carcass butchery, we are proud to offer whole, rind-on pork cheeks for you to enjoy. While many butchers or restaurants serve only the lean medallion of cheek meat known as the oyster muscle, we go one step further. Our full, skin-on pork cheeks, with their higher fat content, provide a completely unique and indulgent eating experience.

Pork cheek is a traditional ingredient highly prized by chefs and home cooks alike. Renowned for its deep, rich flavour and meltingly tender texture, this versatile cut has long been a favourite for its ability to elevate any dish.

Perfect for slow-cooking, pork cheeks are a true culinary delight. Braise them with pulses and wine for a hearty, comforting dish, or roast them in the oven to achieve beautifully crisp skin with tender, flavour-packed meat beneath.

Whether you’re creating a classic pork cheek stew or experimenting with modern slow-cooking recipes, our rind-on pork cheeks are guaranteed to deliver exceptional flavour and texture every time.

Do We Sell Just the Oyster Muscle?
No, we don’t. Staying true to our whole-carcass ethos and commitment to sustainable butchery, we only sell full pork cheeks. The oyster muscle, about the size of a squash ball, is the lean section of the cheek visible in the image above. However, a full pork cheek, with its skin-on and higher fat content, offers a richer, more indulgent eating experience, perfect for slow-cooked pork recipes.

A full pork cheek is roughly the size of a hand, including the palm and outstretched fingers. This traditional pork cut is a generous single portion but can easily serve two, making it an excellent choice for heritage breed pork lovers seeking to create hearty, flavour-packed dishes.

Inspired by Chef Val Warner
"Until recently I’d always braised pork cheek with delicious results, but then I discovered roasting the cheek to a faint pink within, and found it to be incredibly delicious when sliced thinly.

Try roasting and slicing and laying on a Puy lentil vinaigrette, or perhaps laying on-top of a noodle soup, embellished with half a soft boiled egg, shiitake mushrooms, crispy onions, spring onions and sesame seeds.

Braised with Jerusalem artichokes and clams makes for a most wonderful surf and turf or alternatively cook slowly with smoked bacon lardons, apple and cider."