• iberico pork cheeks
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Iberico Pork Cheeks (Carrilladas) | ±0.9kg

£25.50
£25.50
Tax included.
Weight

  • FROZEN

Product Description
  • Pata Negra breed
  • Raised in the Iberian Peninsula, Spain
  • ±0.9 kg, £28.08/kg
  • Frozen

Iberico Pork Cheeks (Carrilladas)

The Pata Negra feast on sweet acorns which lends the pork a deep red colour. While the Iberico Pork Cheeks carry an exceptionally rich and nutty flavour, the Carrillada cheeks are surprisingly lean due to the stunning fat marbled through the meat.

The fork-tender “Carrilladas” or cheeks are perfect for a slow roast pulled pork dish. Slow cooking in a rich red wine sauce transforms this prized cut into a heartwarming dish. When you braise these Iberico Pork Cheeks, the nut flavoured fat slowly melts into the pork to create an incredible taste bud tantalising and pleasing dish.
How to prepare your cheeks

Preparing Iberico pork cheeks (carrilladas) from frozen is quite simple, and with a slow braise, they’ll come out tender and delicious. Here’s how you can do it, step-by-step, along with a flavourful recipe.

Step-by-Step Preparation:

1. Defrost the Pork Cheeks:

If you have time, it’s best to thaw the pork cheeks overnight in the refrigerator.

2. Pat Dry:

Once thawed, pat the pork cheeks dry with a paper towel to remove any excess moisture. This will help them sear nicely.

3. Season:

Season the cheeks generously with salt, pepper, and your favourite herbs (like thyme or rosemary) for extra flavour.

4. Brown the Pork Cheeks:

Heat a couple of tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork cheeks on all sides until they are golden brown, about 2-3 minutes per side. Remove and set aside.

5. Prepare the Braising Base:

In the same pot, add diced onions, garlic, and carrots (optional: celery too) and cook for 5-7 minutes until softened. Pour in 200 ml of red wine and let it simmer for a couple of minutes to cook off the alcohol.

6. Add Liquid:

Return the pork cheeks to the pot, and add 500 ml of beef or chicken stock to cover the cheeks halfway. You can add a bay leaf, thyme, or a small piece of cinnamon for more depth of flavour.

7. Slow Cook:

Bring the liquid to a simmer, then cover and reduce the heat to low. Let the pork cheeks cook gently for 2.5 to 3 hours, turning them halfway through. They’re done when they’re fork-tender.

8. Final Touches:

After the cooking time, remove the pork cheeks and set aside. If the sauce is too thin, let it reduce over medium heat until thickened, then return the pork cheeks to the sauce to warm through.

Simple Braised Iberico Pork Cheeks Recipe

Ingredients:

• 1.3 kg Iberico pork cheeks (carrilladas)
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 200 ml red wine
• 500 ml beef or chicken stock
• Salt and pepper, to taste
• 2 sprigs thyme or rosemary
• 1 bay leaf

Instructions:

1. Season the pork cheeks with salt and pepper.
2. Heat olive oil in a pot and sear the pork cheeks on all sides. Remove and set aside.
3. In the same pot, sauté onions, garlic, and carrots until soft.
4. Add the red wine and simmer for 2-3 minutes.
5. Return the pork cheeks to the pot, pour in the stock, and add the herbs.
6. Cover and cook on low for 2.5 to 3 hours, until the cheeks are tender.
7. Serve with mashed potatoes, rice, or crusty bread to soak up the delicious sauce!

Enjoy your incredibly tender and flavourful Iberico pork cheeks!
Delivery

Weekday FREE on orders over £60 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)


SHIPPING POLICY
Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namely Packfleet and DHL.
We aim to deliver all orders via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
iberico pork cheeks

  • SPAIN

The Iberian Peninsula of Spain, is a land of rich history and stunning natural beauty. Here, amidst rolling hills, ancient forests, and sun-drenched plains, lies the home of the renowned Iberico Pork. In the extensive oak forests, known as “dehesas”, the Pata Negra pigs are allowed to roam freely, feasting on acorns and other natural vegetation, which contributes to the unique flavour and marbling of the meat.

Customer Reviews

Based on 2 reviews
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q
quentin smith
excellent Iberian pork products

I ordered 5kg of pork cheek for a supperclub event.
The ordering, and delivery processes were faultless and the product was of a very high standard. Well trimmed and super tasty.and good value for such high quality.
Strongly recommended.

Thank you so much for your kind words and recommendation! We are delighted to hear that you enjoyed our Iberico Pork Cheeks. It's always our goal to provide high quality and delicious products for our customers. We hope you had a great supperclub event and we look forward to serving you again in the future. Thank you for choosing our Iberian pork products!

M
Michael Horseman
cheeky

After an initial issue with the delivery date the team at meat home worked their magic to get my Iberico pork cheeks delivered and the customer experience was brilliant despite the initial hiccup.

the cheeks were really lean having been trimmed and were absolutely delicious cooked in a Pedro Jimenez sauce with beef stock. Totally yummy

Thank you Michael for your heart-warming 5 stars review! Very happy all turned out well and so pleased to read you enjoyed these deliciously tender Iberico Pork cheeks. Looking forward to serving you again soon.