Free-Range Pork Cheeks

Free Range Pork

Pigs Cheeks

£8.00 per kilo
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Embark on a culinary voyage with free-range pork cheeks—an epicurean gem that unites ethical sourcing with delectable versatility. Our free-range pork cheeks, meticulously selected from contented pigs raised in open spaces, epitomize our unwavering commitment to sustainable farming practices. Immerse yourself in the world of free-range pork cheeks and uncover an exceptional, nutrient-rich cut that seamlessly blends unrivaled flavor with environmental responsibility.

Recipe: Braised Free-Range Pork Cheeks in Red Wine Sauce


  • 4 free-range pork cheeks, trimmed of excess fat
  • 2 tablespoons olive oil
  • 2 onions, finely chopped
  • 4 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 1 cup red wine
  • 2 cups beef or vegetable broth
  • Salt and black pepper, to taste
  • Fresh parsley, for garnish


For Preparing Pork Cheeks:

  1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add the pork cheeks and sear them until well-browned on all sides. Remove and set aside.

For Making the Braised Pork Cheeks:

  1. In the same pot, add the chopped onions, minced garlic, diced carrots, and diced celery. Sauté until the vegetables soften and become fragrant, about 5 minutes.
  2. Return the seared pork cheeks to the pot. Pour in the red wine, scraping the bottom to deglaze and release flavorful bits.
  3. Add the bay leaves, fresh rosemary, and beef or vegetable broth. Bring the mixture to a simmer.
  4. Cover the pot and let it simmer gently for 2.5 to 3 hours, or until the pork cheeks are fork-tender.
  5. Season the braised pork cheeks with salt and black pepper to taste.


  1. Carefully remove the pork cheeks from the pot and arrange them on serving plates.
  2. Ladle the rich red wine sauce and vegetables over the cheeks.
  3. Garnish with fresh parsley for a burst of color and a touch of freshness.
  4. Serve this exquisite dish with creamy mashed potatoes or a hearty grain like polenta to soak up the succulent sauce.