The pig’s cheek, what part is it? It’s something many wonder about when tasting this delicious meat, but few know where it comes from. Today, we’re clearing up this doubt with César Nieto Group, where we’ll also offer some insights into this part of the pig and how best to cook and enjoy it. Let’s get started!
The Pig’s Cheek, What Part is It?
The pig’s cheek is a cut that comes from a highly exercised muscle, specifically the cheek of the pig. This muscle is located on both sides of the animal’s face and is responsible for much of the jaw movement.
Due to its location and function, the cheek is a cut of meat with a lot of connective tissue, making it especially flavourful and tender when cooked properly.
Properties and Characteristics of the Pig’s Cheek
The Iberian pig cheek from César Nieto is one of our most exquisite meats, boasting a unique flavour and texture. Additionally, it is highly versatile in the kitchen. Its high collagen and protein content, along with its ability to absorb flavours, make it an excellent choice for a wide variety of dishes.
Texture and Flavour
The cheek has a gelatinous and very tender texture when slow-cooked. This characteristic is especially appreciated in stewed or braised dishes. The pig’s cheek has a deep, rich flavour that intensifies with slow cooking, absorbing the flavours of seasonings and sauces very well.
Nutritional Benefits
The pig’s cheek is a good source of high-quality protein, essential for muscle repair and growth. The high collagen content contributes to the meat’s texture and may also have benefits for skin and joint health.
Additionally, this cut of pork contains B vitamins (such as B12 and niacin), iron, zinc, and other essential nutrients.
Popularity in Gastronomy
Pig’s cheek is used in a variety of traditional and modern dishes. Its ability to absorb flavours and its unique texture make it a versatile and appreciated ingredient.
This cut is used in various cuisines around the world, each with its own techniques and recipes. In Spanish cuisine, its famous cheeks in red wine stand out, while in Asian dishes, umami flavours and spices are incorporated.
Sustainability and Utilisation
Using the cheek is a way to make the most of the animal, contributing to more sustainable and environmentally friendly cooking.
How to Cook Pig’s Cheek
The pig’s cheek is a cut that has gained popularity in gastronomy due to its incredible flavour and texture. Cooking pig’s cheek may seem like a complex task, but with the right techniques and ingredients, you can create an exquisite dish that will surprise all your diners. Furthermore, it can be cooked in different ways.
- Stewing: Cooking the cheeks in a stew with red wine, onions, carrots, and aromatic herbs is a classic way to enjoy this cut. Slow cooking allows the flavours to meld and the meat to become tender.
- Braising: Similar to stewing but generally done in the oven. The cheeks are first seared in a hot pan and then cooked at a low temperature with some seasoning.
- Grilling: Although less common, cheeks can also be marinated and grilled to achieve a smoky, delicious flavour.
Moreover, it is an ideal cut of pork for pairing with sauces, as the juice and texture of the cheek lend themselves well to this style of cooking, ensuring the meat melts in your mouth and you enjoy an extraordinary meal.
Want to buy an Iberian pig’s cheek? At César Nieto Group, we make it easy for you and offer it in our shop. We assure you that you will enjoy every bite and a fabulous meal!
