Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Wasn’t sure what to expect and was very surprised at the size, they probably weren’t exactly right for the dish we had in mind, pigs’ cheeks braised in wine, although it worked well enough. We only used 2 due to the size so I shall have a go at the roast cheeks from the website next.”
“Really nice, never had pigs cheek like this before but would have again, however in the recipe it states 1 bulb of garlic but in the instructions it doesn't say when to add? It also says salt the pork with plenty of salt but doesn't say rinse or wipe clean, I wiped it as there seemed to be way too much salt for the dish I also added the garlic with the onions and gently sautéed them together I don't know if this was right or wrong but it worked out great.”
“Haven't cooked these yet but I am looking forward to following the recipe on the website. Love that these are the whole pork cheeks with the fat and skin intact. A good example of Swaledale offering the less readily available cuts, using the whole animal.”
Hi there,
Thanks for taking the time to leave an honest review. A Whole, Rind-On Pork Cheek is a celebrated cut for its not-quite meat, not-quite fat qualities. We appreciate this isn't for everyone and try to clarify this on the product page so as to avoid confusion.
Thanks again and best regards,
Jorge
“Cooked this using the recipe by George Ryle on here. Slow roasted cheek with chickpeas oloroso and onion.
It was amazing, I felt like a Michelin Star chef!
I had to tweek the ingredients due to not having Oloroso sherry, used Manzanilla, but a very good one. Also used tinned chickpeas and lentils as didn’t have time to soak dry chickpeas.
It was the most delicious meal I’ve had in a long time.
The cheek was unctuous and soft with amazing gelatinous fat and crispy cracking.
It takes hours to cook, at least five but it well worth the effort.
It fed three of us with some leftover chickpeas and lentils which I am going to use in tonight’s supper with Swaledale sausage.
Thank you Swaledale Butchers and George Ryle for making me and my family so happy.”
“I turned this into chashu, i.e. Japanese style braised pork, for ramen, and it was absolutely fabulous! So full of flavour, and a beautiful texture. Chashu typically uses pork belly but I'd go as far as saying the cheek actually works even better. The only downside is the irregular shape, which makes getting a nice slicable piece of meat a bit trickier, however with a *lot*of butchers twine I managed to wrangle it into a shape that produced lovely looking slices once cooked, although looked mildly disturbing prior to cooking!”
