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These tasty morsels from the pig's head need long, slow cooking. They're incredibly flavoursome and meltingly tender when braised or stewed. Traditionally they were brined for several days in a mixture of sugar and salt water before being poached until tender and eaten cold or hot. Sometimes the poached cheeks would be breadcrumbed and deep-fried (a dish known as Bath chaps).
Pigs’ cheeks are fairly hard to find, although some butchers will prepare them for you (you may need to order them in advance).