I’m embarrassed I haven’t got around to trying pig cheeks before today. I saw them on sale locally and bought a pack of four. Removing the slippery membrane was a bit tricky but didn’t take long. The four cheeks then joined the balance of yesterday’s box of chicken thighs on the CGA. All the meat had a sprinkling of peri-peri rub and I then sauced about 15 minutes before taking them off the grill. Thighs were predictably moist and tasty but the cheeks were a revelation. Soft, yet still retaining texture, moist and full of flavour. Real little gems. I’ll be buying more.
I found smoked "guanciale" at our local Hispanic market last week--they call it smoked pork jowl (manufacturer is Owens). It does contain sodium nitrate. Anxious to try it.
We just cured it and hung it in a porch breezeway for a month or so. I don't remember whether we used the Instacure or not. Used Ruhlman's recipe. Thing is, the fat is so creamy!
That looks great. I’ve only ever eaten beef cheeks (cachete in Spanish) in barbacoa. I had an uncle who would eat hogs jowls and offer me some when I was a kid. I assumed they were similar to the pickled pigs feet he also would offer me so I always refused. After seeing these pics I now regret that decision. I may have to try this.
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