Regarded highly by our chef's community, the cheek of the pig is a wonderfully unctuous cut, full of rich flavours.
Dry-cured and lightly-smoked, pig's cheeks are perfect for slow-simmering with stock vegetables and herbs, sliced and served with buttery mash and greens or allowed to set overnight in the fridge, sliced and pan fried to a golden exterior.
We produce our cured products using the same quality pork we use for our whole muscle cuts – free range Middle White and Tamworth, traditional heritage breeds with exceptional depth of flavour.