recipe for Slow Braised Pigs Cheeks has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
This recipe for slow braised pigs cheeks was explained
to us by Conche who works in Orce
butchers. Now we have to admit to never having
had pigs cheeks before so a local recipe was just what
we needed to create a culinary delight from something
which would have simply ended up as an experiment! The
pigs cheeks are braised for 4 hours in white wine with
the end result being that the meat simply falls away
from the bone. If you have never had pigs cheeks before
then we highly recommend this recipe, delicious and
packed full of flavour.
for Slow Braised Pigs Cheeks
4 Pigs cheeks
2 Large potatoes
1 Large onion
6 Cloves of garlic
Small bunch parsley
70cl White wine
to make Slow Braised Pigs Cheeks
the ingredients by roughly chopping the potatoes into
inch square pieces, slice the onion and peel the garlic.
your oven to 180°C.
the pigs cheeks in a large baking tray and arrange
the potatoes, onion and garlic around the meat. Sprinkle
with the parsley and season well with salt and pepper.
in three quarters of the wine, approximately 50cl
the pigs cheeks in the oven and cook for 20 minutes
on 180 degrees before turning down to 120°C. Cook
for a further 4 hours.
the baking tray and add more wine if required.
the ingredients from the tray, arrange on plates and
serve with seasonal vegetables or fresh crusty bread.
2 - 3
with permission of Orce