Iberian pork cheek is a cut of pork meat extracted from the animal’s jaw muscles. Although it is a small cut, its uniqueness lies in its high concentration of connective tissue, collagen, and intramuscular fat. These characteristics make it a delicacy that requires long, slow cooking, such as stews or casseroles, to reach its full potential.
When cooked properly, the pork cheek transforms its initial firm and fibrous texture into a smooth and tender texture that melts in the mouth. Its flavor is deep and intense, with notes reminiscent of game and nuts, typical of the Iberian pig’s diet. It pairs perfectly with rich, dense sauces, which complement its smoothness and enhance its flavor.
The cheek is a highly appreciated cut in haute cuisine for its exquisiteness and the versatility it offers in the preparation of gourmet dishes.
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