Yum yum is the thought that spring to mind when thinking about these lip smacking delicious little gems. Packed with natural gelatine, and when cooked for a few hours they become soft, tender and incredibly morish.
Pigs cheeks are really good value for money as they are solid bits of meat with very little to trim, no fat and no bones, a bonus!
It’s a real shame that pigs cheeks do not feature more often on our menus, it’s definitely a forgotten cut.
I have to admit that I have only recently discovered them myself. Bath chaps is a very old fashioned dish that I use to associate with pigs cheeks. I am really excited about this discovery and therefore I have developed several recipes using these little gems. One discovery is that you do not have to cook them for hours. Cut them in half, tenderise with a meat