Whole Rind On Pork Cheeks for Slow Cooking
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 and 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 retain a generous covering of fat, giving them a particularly rich flavour and a wonderfully succulent texture.

Pork cheek is a traditional ingredient prized by chefs and home cooks alike. Renowned for its deep flavour and meltingly tender texture, it is a versatile cut that rewards slow, patient cooking.

Braise the cheeks with pulses and wine for a hearty, comforting dish, or roast them slowly in the oven before turning up the heat to crisp the rind. The result is beautifully tender, richly flavoured meat beneath a crisp layer of crackling.

Whether you are making a classic pork cheek stew or trying something a little different, our whole rind on pork cheeks deliver exceptional flavour and texture.

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. A full pork cheek, with the skin left on and a more generous covering of fat, offers a richer, more indulgent eating experience and is particularly well suited to slow cooking.

A full pork cheek is roughly the size of a hand, including the palm and outstretched fingers. This traditional cut makes a generous single portion but can comfortably serve two as part of a larger dish.

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 it, then laying it on a Puy lentil vinaigrette, or perhaps 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, it makes for a most wonderful surf and turf. Alternatively, cook it slowly with smoked bacon lardons, apple and cider.”