Legado Ibérico Pork Cheeks

Name: Legado Ibérico Pork Cheeks | Carrillera | FINE & WILD
Brand: REACH FOODS
SKU: CARRIL700
Price: 18.0 GBP
Availability: InStock
Rating: 4.86 (7 reviews)

£21.50

Extremadura, Spain Free-range, dehesa-raised, acorn-fed during montanera Ibérico pork cheeks (carrillera) — a braising cut

Pork cheeks from Legado Ibérico — free-range Ibérico pigs raised in the dehesa woodlands of Extremadura. A high-collagen braising cut that transforms with slow cooking into something silky, melting, and deeply flavoured. Lean, nutty, and sweet from the pigs' acorn-rich diet.

£21.50

Pork cheeks (carrillera) from Legado Ibérico — free-range Ibérico pigs raised in the dehesa woodlands of Extremadura, south-west Spain. The carrillera is cut from the masseter muscle of the lower jaw, a compact, hard-working muscle with interlaced fibres, a high collagen content, and just enough intramuscular fat to keep it moist during long cooking. It is one of the leanest cuts on the Ibérico pig, but when braised slowly it transforms completely: the collagen breaks down into gelatin, the fibres soften, and the result is a piece of pork with a silky, almost dissolving texture and a deep, concentrated flavour that no other cut can quite match.

Legado Ibérico pigs are a heritage breed raised free-range in the ancient dehesa ecosystem — open woodland of holm oak and cork oak, where the pigs roam freely and feed on grass, herbs, and acorns during the montanera season. This diet, rich in oleic acid, gives the fat a distinctive nutty, sweet character and a higher proportion of monounsaturated fats than conventional pork. The producer is a family-run estate in Extremadura where five generations have raised purebred Ibérico pigs according to traditional methods.

Pork cheeks are a braising cut — they need time and gentle heat to reach their potential, but they are one of the most rewarding things you can cook. Two to three hours in a low oven is all it takes.

IQF frozen.

Producer: Legado Ibérico, Extremadura, Spain

Ingredients: Pork (cheeks)

Storage: Store frozen. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days.

Remove the pork cheeks from the freezer and defrost in the refrigerator for 12–24 hours. Once defrosted, pat dry with kitchen paper and season generously with salt and pepper.

Heat a heavy casserole or Dutch oven over medium-high heat. Add a little oil and sear the cheeks hard on all sides until deeply browned — 2–3 minutes per side. Do not rush this step. The Maillard crust adds a layer of flavour that carries through the entire braise. Remove the cheeks and set aside.

In the same pan, soften a mirepoix of diced onion, carrot, and celery for 5–6 minutes. Add garlic, a bay leaf, a sprig of thyme, and a few black peppercorns. Deglaze with a generous glass of red wine, scraping up any browned bits from the base of the pan, and let it reduce by half. Return the cheeks to the pan, add enough stock (chicken or pork) to come two-thirds of the way up the meat, and bring to a gentle simmer.

Cover with a tight-fitting lid and transfer to an oven preheated to 150°C (fan 130°C). Braise for 2–3 hours, checking occasionally. The cheeks are done when they yield easily to a fork and the fibres have softened into a silky, almost gelatinous texture. If the cooking liquid is thin, remove the cheeks and reduce the liquid on the hob until it has the consistency of a loose sauce.

Serve the cheeks whole or pulled apart, spooned over creamy mashed potato, polenta, or white beans. The braising liquid — reduced and strained — is your sauce. A scattering of chopped flat-leaf parsley or a grating of lemon zest will cut through the richness.

Pork cheeks also work well braised in cider with apples, or in a Spanish-influenced braise with pimentón, sherry, and chickpeas. They are forgiving — it is almost impossible to overcook them, and they reheat well the following day, often tasting better for it.

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Description

Pork cheeks (carrillera) from Legado Ibérico — free-range Ibérico pigs raised in the dehesa woodlands of Extremadura, south-west Spain. The carrillera is cut from the masseter muscle of the lower jaw, a compact, hard-working muscle with interlaced fibres, a high collagen content, and just enough intramuscular fat to keep it moist during long cooking. It is one of the leanest cuts on the Ibérico pig, but when braised slowly it transforms completely: the collagen breaks down into gelatin, the fibres soften, and the result is a piece of pork with a silky, almost dissolving texture and a deep, concentrated flavour that no other cut can quite match.

Legado Ibérico pigs are a heritage breed raised free-range in the ancient dehesa ecosystem — open woodland of holm oak and cork oak, where the pigs roam freely and feed on grass, herbs, and acorns during the montanera season. This diet, rich in oleic acid, gives the fat a distinctive nutty, sweet character and a higher proportion of monounsaturated fats than conventional pork. The producer is a family-run estate in Extremadura where five generations have raised purebred Ibérico pigs according to traditional methods.