PRE-ORDER −20% until Wednesday 4 November, 17:00 · first orders ship Wednesday 4 November · over €129: free delivery to mainland Spain and a tray of 4 criollo sausages · See the BBQ boxes

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Grand reopening, now taking pre-orders: 20% off everything until Wednesday 4 November, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 4 November with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).

On orders from €129: free delivery to mainland Spain and a free tray of 4 criollo sausages.

Pork cheeks · ibérico pork · 1 kg

Ibérico pork cheeks (carrilladas), 1 kg, for slow braising

Pork cheeks are carrilladas in Spain, also written carrilleras: the jaw muscle of the pig, a braising cut. This pack is labelled carrilladas de cerdo ibérico and holds 1 kg from Iberian breed pigs, for €30.36. It feeds four or five, and it is done in about half the time ox cheek needs.

Braised ibérico pork cheeks in dark sauce with Brussels sprouts and a glass of red wine
Ibérico pork cheeks (carrilladas), 1 kg

Ibérico pork cheeks (carrilladas), 1 kg

On the label: Carrilladas de cerdo ibérico -1KG

30,36€ VAT incl. (€30.36/kg)

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What you get

Cut Pork cheeks, the jaw muscle; a braising cut
On the Spanish label Carrilladas de cerdo ibérico, 1 kg
Animal Iberian breed pig
Pack 1 kg, vacuum-packed; number of cheeks not stated
Fresh or frozen Frozen, vacuum-packed. Keep it in the freezer and thaw it in the fridge before cooking
Serves 4–5, at 200–250 g per person
Braised ibérico pork cheeks with potato cubes, artichoke and an orange vegetable purée

How to cook it

  • Trim off any thick outer fat, but keep the cheeks whole.
  • Optional: an hour or more in red wine with garlic and thyme. Dry them well before browning.
  • Brown on all sides, then add the marinade or fresh red wine and stock, about two thirds of the way up.
  • Cover and cook gently for 1½–2 hours, on a low flame or in the oven at 150–160 °C (300–320 °F). A pressure cooker is quicker.
  • They are ready when a spoon cuts them. Reduce the sauce with the lid off.
  • For a crust, give the cooked cheeks a few minutes in a 200 °C (390 °F) oven before saucing.

Pork cheeks: short answers

How do I know the label means pork and not beef?

Read the end of it. Carrillada is used for both animals; “de cerdo ibérico” is pork, “de añojo” or “de ternera” is beef. Our ox cheek is on the stewing beef page.

Can they go on the barbecue?

Not raw: a cheek stays tough over direct heat. Braise them first. For cuts that go straight on the coals, see ibérico pork.

Do they reheat well?

Very well. Cook them the day before, chill them in their sauce and warm them through slowly. The sauce sets to a jelly in the fridge and melts again.

Goes well with

Beef for the same pot, and ibérico pork fillets for a quick supper.