Acorn Fed 100% Iberico Cheeks / Carrilleras de Cerdo Iberico de Bellota
I'm sure you have tried beef cheeks before but, let me tell you something: please, stew it/cook it slowly (you know, kind of old school cooking) and this will melt like no other cheek.
Being the chewing muscle, this is a highly exercised one, formed by a structure of muscular fiber and adipose tissue, which imparts a most singular texture to it. They are extremely tender and juicy.
I'm sure you have tried beef cheeks before but, let me tell you something: please, stew it/cook it slowly (you know, kind of old school cooking) and this will melt like no other cheek.
Being the chewing muscle, this is a highly exercised one, formed by a structure of muscular fiber and adipose tissue, which imparts a most singular texture to it. They are extremely tender and juicy.