Cheek meat is some of the most succulent on the entire hog.

While straight off the pig cheek meat is not the most tender or lean cut, when braised or stewed all their connective tissue and integrated fat begins to melt into the sauce and the result is truly heavenly.

These pork cheeks have been cut from the jowel, and trimmed of all surface fat so that you are buying only lean cheek meat.

Kurobuta pork (aka Berkshire pork) is from a rare breed of pig that has long been bred in England and Japan for flavor and more marbled meat. The result is some of the finest pork in the world, sometimes referred to as "The Kobe Beef of Pork."

Store packages of Kurobuta cheeks in your freezer until you're ready to use them.

Thawing Tips

Kurobuta cheeks should be slow-braised until tender in a flavorful sauce.

How to Braise
Braising Liquid Recipes