About this cut
Iberico pork cheeks, known as Carrilleras, are a prized delicacy within Spanish gastronomy, celebrated for their extraordinary succulence and depth of character. Harvested from the free-roaming, acorn-fed Iberico pig, these small, oval-shaped muscles are characterized by significant intramuscular fat and dense connective tissue. When subjected to a slow braise, the high collagen content transforms into a luxuriously silky, gelatinous texture that is unmatched by leaner cuts. It is the ultimate expression of 'slow food,' offering a rich, savory experience that melts effortlessly on the palate.
Taste-DNA
The Carrillera is the Masseter muscle located in the cheek of the pig, a hard-working muscle used constantly for mastication, resulting in high collagen levels that necessitate low and slow cooking.
Preparation
Cooking Guide
To achieve perfection, begin by searing the cheeks aggressively in a heavy-bottomed pan to initiate the Maillard reaction and develop a deep crust. Transition to a slow braise in a flavorful liquid—such as red wine or dark stock—at a temperature of around 140°C for 3 to 4 hours. The goal is to reach a state where the meat is 'fork-tender' but still holds its shape; over-boiling should be avoided as it can cause the muscle fibers to tighten and dry out. Always allow the meat to rest in its braising liquid to maximize moisture retention and flavor absorption.
Core Temperatures
Portions per Person
For an authentic Spanish experience, braise the cheeks in a dry Oloroso sherry and finish the sauce with a touch of Pedro Ximénez to provide a raisined sweetness that cuts through the intense richness.