Organic Pork Cheeks

A hidden beauty of a cut - kind on the purse strings and a joy to eat. Pork cheeks must be slow-cooked to ensure they are as tender as possible. Best slow-braised with sweet flavours like caramelised onions, leek, or sweet smoked paprika for something a little different.

Good To Know 

Ingredients & Nutritional's

Organic, Outdoor Bred and Reared Pork
Please note this is produced in a factory that handles Gluten

Nutritional Values per 100g: 

Calories: 230 kcal / 960 kJ
Fat: 18g
(of which Saturates 7g)
Carbohydrates: 0g
(of which Sugars 0g)
Fibre 0g
Protein: 18g
Salt: 0.1g

How To Store

Our Pork Cheeks are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 7+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers 

Our organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoor bred and reared and spend their whole lives outside, the way it should be. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam & Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.

How To Cook

We Recommend: 

Braised Pork Cheeks Recipe

Ingredients:

• For the Pork Cheeks:
  • 1 kg pork cheeks, trimmed of excess fat
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
• For the Braising Liquid:
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup red wine (or beef stock for a non-alcoholic version)
  • 2 cups beef or chicken stock
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf

Instructions:

1. Prepare the Pork Cheeks:

• Season the Meat: Generously season the pork cheeks with salt and pepper.

2. Sear the Pork Cheeks:

• Heat the Oil: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
• Brown the Meat: Add the pork cheeks to the pot in batches (if necessary) and sear them until browned on all sides, about 3-4 minutes per side. Remove the cheeks from the pot and set them aside.

3. Sauté the Vegetables:

• Add Vegetables: In the same pot, add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes until softened.
• Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.

4. Deglaze the Pot:

• Add Wine: Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Let it simmer for about 3-5 minutes until slightly reduced.

5. Add the Remaining Ingredients:

• Combine Ingredients: Add the beef or chicken stock, tomato paste, dried thyme, dried rosemary, bay leaf, and the seared pork cheeks back into the pot. Bring to a simmer.

6. Braise the Pork Cheeks:

• Cover and Cook: Reduce the heat to low, cover the pot, and let the pork cheeks braise for about 2 to 2.5 hours. They should become fork-tender and flavourful.

7. Finish and Serve:

• Check for Tenderness: After cooking, remove the pork cheeks from the pot and let them rest for a few minutes.
• Thicken Sauce (Optional): If you desire a thicker sauce, you can reduce the braising liquid further on the stove or blend it until smooth.
• Slice and Enjoy: Serve the pork cheeks with the braising liquid poured over the top. They pair beautifully with creamy mashed potatoes or crusty bread.