Iberian cheek
The cheek of the pig is located on both sides of the jaw bone, at the beginning of the neck. Being a muscle that is highly exercised during the feeding of the animal, this piece of meat is very lean composed of muscle fibers, adipose tissue and streaky fat.
Cheek is a meat that is usually used in stews, since its composition requires a long cooking time.
Thanks to such a long cooking time, a honeyed meat is obtained, very juicy and with a great flavor.
Description.
the cheeks or cheek piece Pig is located on both sides of the jaw bone, at the beginning of the neck.
Being a muscle that is highly exercised during the animal's feeding, this piece of meat is very lean, made up of muscle fibers, adipose tissue and streaky fat.
Thanks to such a long cooking time, a honeyed meat is obtained, very juicy and with a great flavor.
Conservation.
The ideal is to keep them at a temperature between 2º and 6ºC.
For optimal quality, they must be taken out of the fridge half an hour before, so that the meat is tempered, so the central part of the piece will not remain cold in its preparation.
Another option to preserve them is to freeze them at around -18ºC.
- Fresh vacuum packed: 10 days of preferential consumption.
- Frozen vacuum packed: 18 months of preferential consumption.
Consumption.
One of the most famous forms of consumption is in the form of a stew due to its gelatinous characteristic.
Others opt for the grill and the oven.
They go perfectly with a red wine sauce. Have you tried them?
