Pork cheek

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Location of the pork cheek

The pork cheek (also pork cheek , fat cheek ) is a part of the pig's head . The jaw muscle contained in the pork cheek is also called cheek meat or pork cheek . The pork cheek has a high proportion of connective tissue and fat , so it is similar to z. B. pork knuckle is mainly cured or cooked and in this form can also be part of a meat platter. Pork cheeks are particularly suitable as a core for hearty dishes such as soups and stews and smoked frequently part of kale Court .

The guanciale is a bacon made from pork cheek or neck, which is a specialty especially in Lazio and Umbria.

literature

  • Richard Hering: Herings Lexicon of the Kitchen . Ed .: F. Jürgen Herrmann. 20th edition. Pfanneberg , Haan-Gruiten 1990, ISBN 978-3-8057-0587-5 (first edition: 1907).