Carrillera Ibérica 100% Bellota Vista Superior

Iberian cheek

€18.25

The cheek of the pig is located on both sides of the jaw bone, at the beginning of the neck. Being a muscle that is highly exercised during the feeding of the animal, this piece of meat is very lean composed of muscle fibers, adipose tissue and streaky fat.

Cheek is a meat that is usually used in stews, since its composition requires a long cooking time.

Thanks to such a long cooking time, a honeyed meat is obtained, very juicy and with a great flavor.

Quantity

Out of Stock

the cheeks or cheek piece Pig is located on both sides of the jaw bone, at the beginning of the neck.

Being a muscle that is highly exercised during the animal's feeding, this piece of meat is very lean, made up of muscle fibers, adipose tissue and streaky fat.

Thanks to such a long cooking time, a honeyed meat is obtained, very juicy and with a great flavor.
The ideal is to keep them at a temperature between 2º and 6ºC.

For optimal quality, they must be taken out of the fridge half an hour before, so that the meat is tempered, so the central part of the piece will not remain cold in its preparation.

Another option to preserve them is to freeze them at around -18ºC.

Fresh vacuum packed: 10 days of preferential consumption.

Frozen vacuum packed: 18 months of preferential consumption.