Pork Cheeks

A fine cut of meat that combines lean muscle tissue with intramuscular fat. It is distinguished by its particularly tender texture when cooked slowly and its rich flavor. It is delivered cleaned of the salivary glands and external excess fat, ready to use in demanding recipes.

Pork Cheeks for B2B Wholesale

It is available with specific cutting and cleaning specifications for the food industry. The high quality fat content makes it ideal for the production of cured meats and sausages, providing depth of flavor and desired texture to the final product.

Product Information

Packaging8kg carton
Storage Temperature:-18 °C
Product Condition:Frozen
Product Shelf Life:2 years
Organoleptic CharacteristicsAppearance: Red color without visible signs of spoilage.
Smell: Characteristic smell of fresh product.
Microbiological Criteria:TBC: < 5*10⁶ cfu/gr
Enterobacteriaceae: <500 cfu/gr
E. coli: <500 cfu/gr
Salmonella spp: Absent in 25gr
Allergen Declaration:Does not contain allergens, according to the LEDA/ALBA list (EU1169/2011)

Nutritional Table

Nutritional InformationAmount (per 100 g)
Energy (kcal)133 kcal
Protein (g)19.8 g
Total fat (g)5.9 g
Saturated fat (g)2.2 g
Carbohydrates (g)0.1 g
Sugars (g)0.1 g
Sodium (mg)0.62 g
Salt (g)~ 1.55 g

* The nutritional table is based on a literature review rather than on analysis

It is manufactured according to ISO, FSSC and HACCP standards

Suitable for wholesale and meat processing industries

It is widely used in restaurants for gourmet dishes and traditional recipes

Fresh & Freezable

Is Pork Cheek suitable for the production of cold cuts?

The cheek is the ideal cut for cured sausages (Guanciale) due to the quality of its fat and the ratio to meat. During curing, the fat acquires a velvety texture and rich flavor that melts during cooking, offering a superior result than common bacon in pasta recipes and gourmet dishes.

How should Pork Cheek be cooked?

The cheek is a muscle that is constantly exercised, so it has a lot of connective tissue. It requires patience and slow cooking (braising) at a low temperature. During this process, the intramuscular fat and collagen slowly melt, softening the meat fibers. The result is a meat that literally melts in the mouth, with a rich, honeyed flavor, ideal for gourmet dishes.

Is it delivered with the skin?

For the convenience of our customers, we offer the cheek completely cleaned. We have removed the tough outer skin and glands, delivering only the clean piece of meat and fat. This is ready to go directly into the salting process for the production of Guanciale or to be cooked, saving significant time and effort from removing the skin.