- Acorn-fed, 100% Ibérico pork from Spain
- Tender, flavorful pork cheeks
- Braise or slow cook, much like lamb shanks
- Free-range pork
- USDA approved
- Size - 2 x About 0.7 lb/317 gr
One of our favorite dishes when we visit Spain is fork-tender carrillada pork cheeks served with a rich wine sauce. Like rabo de toro (oxtail) or braised lamb shanks, slow stewing transforms this special cut into a savory delight. This acorn-fed Ibérico de Bellota pork has a deep red color and is exceptionally rich and full of nutty flavor.
We call Ibérico de Bellota the other red meat! It comes from free-range Ibérico pigs that wander the countryside of southwestern Spain feasting on sweet acorns. The carrillada cheeks are surprisingly lean, but they do benefit from the flavor of acorn flavored fat. When you braise the carrillada (sometimes called carrillera), the flavors slowly meld into an incredibly complex and pleasing dish.
Slow-braising takes a couple of hours, but once you combine the pork with garlic, vegetables, wine and broth in a pan, you just sit back and wait for the magic to happen! Serve the carrilladas with potatoes, carrots and caramelized onions.
Ibérico de Bellota pork is Spain's treasure, and the country boasts the largest herd of free-range pigs in the world. In the ancient dehesa habitat, they wander between cork and holm oak trees, eating grass, herbs and lots of sweet acorns. They live most of their lives outdoors and get plenty of exercise as they trot along with their family group. All this exercise and the amazing diet not only make for happy pigs - it makes for exceptional pork that is delicious and healthy to eat.
You will receive 2 packages with approximately 4 pieces in each package, delivered on dry ice. Thaw to room temperature before cooking. Be sure to serve with a fine bottle of wine and a good, crusty loaf of bread!
The USDA recommends cooking all whole cuts of meat (including pork) to 145° F as measured with a food thermometer placed in the thickest part of the meat.
May We Suggest
"These pork cheeks are relative easy to prepare and just delicious. Tender and lots of flavor!"
Ann - Wilmington, NC - Dec 28, 2016
"These are delicious! I braised them in port with carrots, celery & potatoes - a winter dish for kings! "
Kristi - Denver, CO - Apr 6, 2016
"Braised them in cider and served them with peas and grits. I was not disappointed"
Charles Jaffe - Morgantown, WV - Oct 4, 2015