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Pig cheeks

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    Pig cheeks

    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.

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    Thanks for looking.

    #2
    They do look might good.

    Comment


      #3
      Really nice. But next time you score some, try making guanciale - the cured version. Completely awesome alternative to regular bacon.

      Comment


      • JCGrill
        JCGrill commented
        Editing a comment
        Glad you suggested this, I was going to suggest the same.

      • Willy
        Willy commented
        Editing a comment
        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.

      • EdF
        EdF commented
        Editing a comment
        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!

      #4
      Thanks for showin! Great lookin cook.

      Comment


        #5
        Have never seen those for sale here but they sure look good. Nice job.

        Comment


          #6
          Right, then...
          Beautiful Job, That!
          Excellent pics, as well, brother!

          Comment


            #7
            I too like Big Cheeks ...... or sorry you were talking about Pig Cheeks !!!! Carry on ...

            Comment


              #8
              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.

              Comment


              • Willy
                Willy commented
                Editing a comment
                Yep, some of the stuff we passed on as kids makes me sad now.

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