Pork Cheek, Whole

A full, rind-on pork cheek, ideal for slow-cooking be it with pulses and wine for a hearty braise or in the oven for crisp skin and the meat beneath meltingly tender.

Pork cheek is a traditional ingredient that our community of chefs regard very 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.

Chef Val Warner inspires:
"Until recently I’d always braised pork cheek but when roasted to a faint pink within and they are 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 lardons, apple and cider."

Do we sell just the oyster muscle?
Our pork cheek is a full cheek. The oyster muscle, roughly the size of a squash ball, is just the lean area of the cheek visible in the above image. A full cheek is rather different with a higher fat content and skin-on. A full cheek is approximately the size of a hand, a full palm plus outstretched fingers. One cheek is a very generous single portion but can easily feed two.