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).
Article by Louisa Carter
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