Berkshire Pork Cheeks

​I cut off the silver-skin and braised the meat and made a stew type leaning towards a goulash type flavoring. It turn out great with Italian noodles. Which made me yearn for some Italian guanciale. So, if you ever get any good guanciale please, let me know☺️ The sauce turn out a lighter in flavor so, I reduced it . But we ended up with a very velvety, smooth, but with a little kick at the end sauce. Today, after two days of feasting on stew, we will shred the meat have pork cheek sliders. Next winter we will order again as it was worth all the time and effort.

This pork is sublime. I did cut off the silver skin before braising. They do shrink so plan accordingly. Served with the white asparagus. Outstanding.

Being a fan of beef cheeks, I wanted to try the pork Cheeks. Wow Omg, Same collagen rich silkiness, juicy fall apart tender as the beef cheeks and not dry at all. Cooked them low and slow with oxtails. The family loves them and now my Company wants to eat over more Often, LOL. You can’t go wrong with these Pork Cheeks and they come trimmed. Will definitely order again. Love Pork cheeks and now truly love Regalis. Thanks again.