Sold in pack of approximately 900g-1.2kg.
Background:
El Pozo's Legado Ibérico line is their premium range of Iberian pork products, made from pigs raised in the traditional way on a diet of acorns and other natural foods. El Pozo sources its pigs from farms that adhere to strict environmental and animal welfare standards.
Iberico cheek meat comes from the masseter muscles of the Iberian pig, specifically the ones used for chewing. Called "carrillera ibérica" in Spanish, it's a relatively small cut. Its high collagen content gives it a gelatinous texture that becomes incredibly tender with slow cooking.
Taste:
Iberian pigs are known for their diet of acorns and other natural foods, which gives their meat a unique nutty and savory flavor. The cheek meat concentrates this flavor due to its high fat content.
The slow cooking process breaks down the collagen, resulting in meat that literally melts in your mouth. Iberico cheek meat can be braised, stewed, roasted, or even grilled. It can be used in various dishes, from hearty stews to elegant main courses. The beauty of Iberico cheek meat lies in its slow-cooked tenderness. Braising in red wine, broth, or even apple cider is a popular method. The fat is what contributes to the flavor and richness. The meat itself is already flavorful, so simple seasoning with salt, pepper, and maybe some herbs is usually enough.
Pairing Suggestions:
Pair it with a full-bodied red wine like Rioja or Ribera del Duero for a perfect match.
P1,520
Sold in pack of approximately 900g-1.2kg.
Background:
El Pozo's Legado Ibérico line is their premium range of Iberian pork products, made from pigs raised in the traditional way on a diet of acorns and other natural foods. El Pozo sources its pigs from farms that adhere to strict environmental and animal welfare standards.
Iberico cheek meat comes from the masseter muscles of the Iberian pig, specifically the ones used for chewing. Called "carrillera ibérica" in Spanish, it's a relatively small cut. Its high collagen content gives it a gelatinous texture that becomes incredibly tender with slow cooking.
Taste:
Iberian pigs are known for their diet of acorns and other natural foods, which gives their meat a unique nutty and savory flavor. The cheek meat concentrates this flavor due to its high fat content.
The slow cooking process breaks down the collagen, resulting in meat that literally melts in your mouth. Iberico cheek meat can be braised, stewed, roasted, or even grilled. It can be used in various dishes, from hearty stews to elegant main courses. The beauty of Iberico cheek meat lies in its slow-cooked tenderness. Braising in red wine, broth, or even apple cider is a popular method. The fat is what contributes to the flavor and richness. The meat itself is already flavorful, so simple seasoning with salt, pepper, and maybe some herbs is usually enough.
Pairing Suggestions:
Pair it with a full-bodied red wine like Rioja or Ribera del Duero for a perfect match.
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