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Smoked pork cheeks

The boiled-smoked cheeks are a unique product that offers a rich and intense flavor, achieved through traditional processing methods. The process of salting, followed by smoking and boiling, gives the cheeks a distinctive and authentic aroma that is unmistakable.

  • Precise salting: the cheeks are left in brine (salt) for 5 to 7 days, allowing the spices and salt to penetrate deep into the meat, creating an intense flavor.

  • Traditional smoking: natural wood smoking gives the cheeks a unique aroma that enhances their characteristic flavor.

  • Finishing steaming for perfect texture: the steaming process ensures that the cheeks remain juicy and tender, with a distinctive texture that makes them suitable for both starters and main dishes.

These cooked-smoked cheeks are the perfect choice for connoisseurs of intense flavors and traditional meat delicacies.

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Precise salting: the cheeks are left in brine (salt) for 5 to 7 days, allowing the spices and salt to penetrate deep into the meat, creating an intense flavor. Traditional smoking: natural wood smoking gives the cheeks a unique aroma that enhances their characteristic flavor. Finishing steaming for perfect texture:…