Comments on: The Celebration of the Pigs Cheeks

By: Jax

Jax — Sun, 08 Jul 2012 13:44:15 +0000

Hmmm…don’t think the pigs that donated the cheeks I got via our local butcher chewed very much…far too high a fat to meat ratio and no nice big almost chicken-breast sized pieces of pork meat as shown on your photo’s… probably around 60% fat (made belly pork look lean…) so quite a lot of wastage… I left some fat on the pieces I salvaged and they’ve cooked nicely but still too much fat there overall… (and we love fat on meat usually…). Also found the meat quite ‘piggy’ if that makes sense… Might use 4 I have in the freezer in a slow cooked curry (after removing the excess fat again). Looking forwards to having a go with the ox cheek I got next…!

By: Vince & Dagmar

Vince & Dagmar — Sun, 03 Jun 2012 14:54:44 +0000

Tried this recipe for the first time today after picking up some pork cheeks on impulse in the supermarket. Used the braising method and it was delicious. The meat just melted. We’ll be doing this again for certain.

By: Madalene

Madalene — Thu, 19 Apr 2012 18:21:48 +0000

Brilliant Stuart, I’m pleased you enjoyed.

All the best
Maddy

By: Stuart

Stuart — Thu, 19 Apr 2012 17:35:13 +0000

The pigs cheeks were great. Next time I’ll use a little less balsamic vineger but that’s just my taste.

By: Stuart

Stuart — Wed, 18 Apr 2012 20:42:40 +0000

I’m planning to cook this tomorrow, with the cheeks of two pigs that we raised. These were our first pigs and this will be the first time that I have cooked or eaten pork cheeks. I’ll keep you posted.

By: Mark

Mark — Tue, 10 Apr 2012 18:45:27 +0000

Made this tonight for the first time and it was amazing, first time ever having pigs cheeks and it most definitely wont be my last.

By: L Cross

L Cross — Wed, 24 Nov 2010 16:25:19 +0000

I love using Pig’s Cheeks. Lucky enough to get it at Waitrose. Still very cheap, but I am afraid ,price will go up when it gets popular. It certainly cooks very well and soooooo tender, Delicious