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Posted: **Thu Dec 16, 2010 12:25 pm**

Hi all I have just ordered pigs cheeks from my local friendly butcher but I wondered if any of you had some good ideas of recipies and cooking of them...

Was thinking of slow slow cooking and making a nice homemade ragu to go with pasta.. but will have enough to do a few different things

Looking for inspiration..

Posted: **Thu Dec 16, 2010 8:46 pm**

I like to braise them really slowly for 6 hours, then glaze them and roast the fat crisp.

Normally serve just with a simple salad and pickled something-or-other.

Posted: **Thu Dec 16, 2010 9:23 pm**

I have done Bath chaps, with the cheeks. I liked them, nice creamy fat and good meat.

http://forum.sausagemaking.org/viewtopi ... =7208#7208

Posted: **Fri Dec 17, 2010 6:54 am**

I've cured them as bacon and hot smoked them with oak. Very good indeed sliced cold and put into a sandwich with a bit of pickle.

Regards, Paul Kribs

Posted: **Tue Dec 21, 2010 7:32 am**

I've cured them as bacon and hot smoked them with oak. Very good indeed sliced cold and put into a sandwich with a bit of pickle

now this interests me.. I pressume you would just follow a standard drycure process??

Posted: **Tue Dec 21, 2010 11:15 am**

fatchef wrote:
I've cured them as bacon and hot smoked them with oak. Very good indeed sliced cold and put into a sandwich with a bit of pickle

now this interests me.. I pressume you would just follow a standard drycure process??

Yes, it's as easy as that.. CLICK HERE for a picture in an earlier thread.

Regards, Paul Kribs

Posted: **Tue Dec 21, 2010 2:50 pm**

is all i have to say!!!

mmmmm

oops just picked them up now £35 lighter.. they said only ordered 6 but he reckoned 8 arrived.. bigger pigs than i thought...

i'll be eating pig cheeks for weeks..

not complaining tho.. the wife might but thats not unusual hehe