Iberian cheeks: the soul of the perfect stew

Cheeks (also known as carrilleras) are taken from both sides of the pig’s face.

They are highly worked muscles, which gives them a firm texture when raw and an extraordinary silkiness after long, gentle cooking.

Why are they so highly valued?

• Ideal density for slow cooking
• High collagen content that turns into pure juiciness
• Exceptional ability to absorb sauces and stocks
• A long, warm finish on the palate

No two cheeks are exactly alike—each one tells its own story.

While there are many ways to prepare cheeks, one approach never fails: slow, respectful cooking.

• Braised in red wine with rich meat stock
• Oven-cooked at low temperature with roasted vegetables
• In traditional recipes such as Iberian cheek stew
• In modern cuisine, shredded for tacos or baos
• Featured as a star dish in tasting menus

They require time, care, and a good kitchen foundation—and in return, they give everything.