Iberico Pork Bellota Cheeks, Carrilleras, 1kg

Iberico Pork Bellota Cheeks is a 1kg pack of carrilleras — the cheek muscles of the black Iberian pig. These pigs are raised on an exclusive acorn diet in the dehesa forests of south-west Spain. The cheeks are one of the most intensely flavoured cuts on the animal. They carry exceptional collagen that slow-braises into silky richness and extraordinary depth.

About Iberico Bellota — The World’s Finest Pork

Iberico Bellota is the highest grade of pork produced anywhere in the world. The black Iberian pig is a heritage breed native to the Iberian Peninsula. It roams freely across the dehesa — the ancient oak forest ecosystem of south-west Spain. During the montanera season, from October to February, the pigs forage on fallen acorns. As a result, they consume extraordinary quantities of bellotas from holm and cork oaks each day. This acorn-rich diet transforms the pork completely. In particular, the fat becomes infiltrated with oleic acid. This gives it an almost buttery quality with a deep, nutty sweetness unlike any other meat. Furthermore, the free-range exercise and slow traditional rearing develop extraordinary intramuscular marbling. It is this combination of breed, diet and lifestyle that has led many chefs to call Iberico Bellota the Wagyu of pork.

Pure Bellota — the black label — represents 100% purebred Iberian pigs, acorn-finished in the dehesa. It is the pinnacle of the grading system. As a result, it produces pork of quite extraordinary quality. The meat is darker in colour than conventional pork. Additionally, it is richly marbled with soft, fragrant fat and has a flavour depth that rewards simple cooking. Season generously with flaky sea salt. Then let the quality of the pork do the rest.

How to Cook & Serve

To get the very best from Iberico Pork Bellota Cheeks:

• Season all over and sear hard in a heavy casserole until deeply browned on all sides.
• Build a braising base with onions, garlic, white wine and good pork or chicken stock.
• Braise at 150°C for 3 to 4 hours until the meat is completely tender and yielding.
• Rest in the braising liquid before serving — the fat enriches the sauce beautifully.

Perfect Pairings

Iberico Pork Bellota Cheeks pairs beautifully with:

• Creamy mashed potato or smooth celeriac puree
• A bold Ribera del Duero or Priorat red wine
• Pickled piquillo peppers or a sharp gremolata to cut through the richness
• Crusty sourdough to mop up the braising sauce

Storage: Keep refrigerated and use by the date shown. Bring to room temperature for 30 minutes before cooking. Season with flaky sea salt — the quality of Iberico pork needs nothing more. Delivered fresh and chilled, ready to cook.

However you cook it, Iberico Pork Bellota Cheeks brings the authentic flavour of Spain to your table. It is a genuinely exceptional ingredient that rewards simple, confident cooking. In addition, it pairs beautifully with a glass of good Spanish red wine. Furthermore, slow cooking always rewards patience with Iberico pork.