A recent raid on our freezer turned up a 1Kg pack of pig cheeks that we had completely forgotten about. Well time to correct this omission immediately! I really think that pig cheeks are an overlooked resource so often just turned into pork mince. They are also often difficult to get hold of, even from small artisan butchers – simply as each pig only has two! Wanting to do something a little different with them we found an inspiring recipe from Javier De La Hormaza, the owner of Basco Fine Foods.
We were not going to use black Iberian pigs known as Cerdo Ibérico, which I am sure are stunning, but we did follow a very similar recipe modified slightly for cooking on the Big Green Egg. The initial prep was quite conventional and done indoors on the hob this time before (more…)