Description:
Mangalitsa pork cheeks are a rare and luxurious cut, prized for their exceptional marbling, rich collagen, and silky fat content. These small, flavorful muscles deliver a deep, savory profile that’s both subtly sweet and intensely porky, with a melt-in-your-mouth texture that truly sets them apart. Each cheek is a bite of old-world indulgence, raised right — from pasture-raised, heritage-breed Mangalitsa pigs.
Texture and Flavor:
Naturally high in intramuscular fat and collagen, pork cheeks become exceptionally tender when cooked slowly. The texture transforms into a luscious, velvety bite, while the flavor deepens into something both meaty and mildly sweet, with hints of nuttiness and butter from the rendered fat.
Cooking:
Ideal for braising, slow roasting, sous vide, or cured preparations. Classic French and Spanish braises (with red wine, aromatics, and herbs) produce deeply flavorful, fork-tender results. For a modern twist, try braising in soy, mirin, and ginger for ramen or udon dishes. Cheeks also shine in tacos — braised and then crisped in a hot pan — or prepared sous vide and seared for small-plate presentations.
Use:
Serve cheeks in elegant entrees, rustic braises, or globally inspired dishes. Slice and glaze them for crostini or appetizers, shred them into tacos or ramen bowls, or cure them like guanciale for a gourmet pantry staple. However you prepare them, Mangalitsa cheeks are a chef’s secret weapon — indulgent, refined, and unforgettable.
