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I found some at Morrisons the other day so bought them but now not 100% sure what to do with them

My colleague who sits next to me said they're best slow cooked as they can be quite tough otherwise because they contain a fair amount of sinew. She's given me a recipe using white wine and sage which looks really good, but thought I'd ask here as well to see if anyone has other recipes for it?

it's a really cheap cut of meat and if it works well then one I definitely would buy again

Yes
viewtopic.php?f=7&t=2739&p=37594&hilit=cheeks#p37594

Yes often years ago when a butcher the heads were often just dumped as there was little demand, so I would take them home for free.

I am assuming you just bought the cheek, did it have skin on? If so then score the skin like a pork joint and slow roast it you then get the crackling.
If just the meat alone you can still roast it but do it in a roastabag to keep it really moist, an alternative to roasting is to dice it and stew it with vegies of choice, I used to dice and add the tongue as well also if you like add kidney to it I used to make a lovely tasty meal for me my partner and 7 kids from two pigs heads well trimmed and diced, adding oxos to taste.

Manxie xx

a Ps to add I also wasted none of the head I would split it and roast it brains and all with added water and fat to make a great dripping tray of tasty dripping to spread on my bread, I just love cold dripping on bread with salt and pepper.

Manxie xx

Oh yum yum - I love pigs cheeks. One of my favourite bits of the piggy.

I generally make a ragu out of them - long and slow cooking in a tomato based sauce so that the meat just melts in your mouth.

Or a really slowly cooked stew.

Oh yum yum - I'm going to get some out of the freezer for later in the week. I ALWAYS have piggy cheeks in my freezer.

OK, I'm hungry now

thanks all

We used to call them Bath Chaps and i cooked and served them in the pub on a
regular basis--lovely grub

http://www.independent.co.uk/life-style ... 93929.html

lissie

Euwee, no no no no no, not now.

Henry, next door but one, was a market pork butcher and he used to bring all sorts home. Mum got chit-lings, half heads, trotters and craw (don't know where that was from on a pig) . She used to make broth and something called brawn.... all of it bloody awful.

Cheeks she used to roast, like Manxie says, and they we just about edible.

Years ago I would buy a pigs head and make beans for Bill
I hated it makes my stomach churn now
Of subject but loved lambs heart slow roasted
I'm sure these old fashioned meals were good for you

I was watching some random programme on telly where they were at a stall in Barnsley market that specialised in offal: hearts; trotters; heads; brains, liver; kidneys; tripe; you name it.

I can remember some of those ending up on our plates when we were children though mum did a good job of disguising them.