Pork Cheeks

Pasture-raised pork cheeks are one of the most rewarding braising cuts on the animal. Dense, well-marbled, and rich in connective tissue, they respond to low and slow heat the same way beef cheeks do — breaking down over several hours into something extraordinarily tender, with a deep, concentrated flavor and a sauce that thickens naturally around them.

Braise them in wine, stock, or cider with aromatics and the result is a dish that is far greater than the sum of its parts. The meat pulls apart effortlessly, the braising liquid reduces into a glossy, spoonable sauce, and the whole thing improves overnight in the refrigerator.

Sold by weight. Select the size that best suits your recipe.

Also in the shop: our grass-fed beef cheeks for a heartier take on the same preparation, and our slow-simmered bone broth for those who want a ready-made braising liquid to get started.