Pigs Cheeks

[Jack]

Really you don't want to know, but I would like to know where to buy the aforementioned pigs cheeks in Edinburgh.

My Hibs felt appreciation to anyone who can help :-)

[Sergey]

One of the finest cuts of meat :agree:

Try here: http://www.findlaysthebutchers.co.uk/

Pick up some of their black pudding while there :aok:

[Peevemor]

One of the finest cuts of meat :agree:


We have pig's cheeks fairly often - you can even get them in most supermarkets here.

[Scouse Hibee]

Really you don't want to know, but I would like to know where to buy the aforementioned pigs cheeks in Edinburgh.

My Hibs felt appreciation to anyone who can help :-)


Morrisons.

[Jack]

Thank you chaps. Knew you would come up with the answer. Will be on my way to findlays the butchers tomorrow. Thank you again.

[danhibees1875]

What would one do with a pig's cheek? Grill it? Or is there more to it?


One of the finest cuts of meat :agree:

Try here: http://www.findlaysthebutchers.co.uk/

Pick up some of their black pudding while there :aok:

Oh, they have red pudding! I might get along there one day! (Saying that I've never actually asked any butchers closer to me if they stock it). :aok:

[lyonhibs]

]What would one do with a pig's cheek? [/B]Grill it? Or is there more to it?



Oh, they have red pudding! I might get along there one day! (Saying that I've never actually asked any butchers closer to me if they stock it). :aok:

I suspect it's one of these cuts that has to be cooked slowly for a while before becoming tender. It's not exactly - on the face of it at least - a "prime cut" of the animal.

[EuanH78]

I suspect it's one of these cuts that has to be cooked slowly for a while before becoming tender. It's not exactly - on the face of it at least - a "prime cut" of the animal.

:tee hee:

[Sergey]

What would one do with a pig's cheek? Grill it? Or is there more to it?

You've got to slow cook it as it contains a lot of collagen (connective tissue) similar to what you'd find in beef shin and brisket. Hence the reason why you can't pan fry a beef shin steak. Slow cooking breaks down the connective tissue and proteins and makes the cut moist and edible.

FWIW - I lodged many years ago with a Cypriot family and they often made a dish called zalatina, which is basically pigs head meat in spiced lemon brawn. Absolutely delicious. In Scotland we have potted hough which is along similar lines, except we use beef instead of pork.

Just typing this makes me want to find a Cypriot deli and have some for lunch. Great eats.

Edit: A quick Google search brought up this: http://kopiaste.org/2008/12/zalatina-or-pichti/

Trust me - it tastes better than it looks, as the presentation in the link leaves a lot to be desired!

[HUTCHYHIBBY]

I don't know about pig cheeks, but, when we were in Vilnius for the Vetra game one of the restaurant owners convinced my brother to eat piglets ears that he had cooked, not nice at all!

[Corstorphine Hibby]

Morrisons.

Same aisle as the Findus lasagne :kbacker:

[danhibees1875]

I suspect it's one of these cuts that has to be cooked slowly for a while before becoming tender. It's not exactly - on the face of it at least - a "prime cut" of the animal.


You've got to slow cook it as it contains a lot of collagen (connective tissue) similar to what you'd find in beef shin and brisket. Hence the reason why you can't pan fry a beef shin steak. Slow cooking breaks down the connective tissue and proteins and makes the cut moist and edible.


Cheers for the info. :aok:

[Lucius Apuleius]

Simple way I explain cooking times to people is this. All meat is muscle. The more a muscle is used the tastier it is however as Sergey says, the more collagen has in it therefore the longer cooking it needs. Think of a pigs cheek and how much they are moved by a pig. Hence it needs a lot of slow cooking. Likewise beef shin and even pig trotters. They are also the most flavoursome cuts so well worth looking out for or even seeking them out. To me this is also the reason why fillets are usually served with the more flavoured sauces (pepper etc). Quite simply because the meat does not have the same flavour.

[Jack]

Simple way I explain cooking times to people is this. All meat is muscle. The more a muscle is used the tastier it is however as Sergey says, the more collagen has in it therefore the longer cooking it needs. Think of a pigs cheek and how much they are moved by a pig. Hence it needs a lot of slow cooking. Likewise beef shin and even pig trotters. They are also the most flavoursome cuts so well worth looking out for or even seeking them out. To me this is also the reason why fillets are usually served with the more flavoured sauces (pepper etc). Quite simply because the meat does not have the same flavour.

So how do you tell the difference between a male and a female pigs cheek?

Surely, if pigs are supposed to be so like humans, the wimin pigs cheeks muscles will be so much tougher than the mans with all the incessant grunting they'd be doing?

[Pretty Boy]

I don't about pig cheeks, but, when we were in Vilnius for the Vetra game one of the restaurant owners convinced my brother to eat piglets ears that he had cooked, not nice at all!

My butcher gives me pigs ears for my dogs. They dont look very apetising I have to say.

[HibsMax]

You've got to slow cook it as it contains a lot of collagen (connective tissue) similar to what you'd find in beef shin and brisket. Hence the reason why you can't pan fry a beef shin steak. Slow cooking breaks down the connective tissue and proteins and makes the cut moist and edible.

FWIW - I lodged many years ago with a Cypriot family and they often made a dish called zalatina, which is basically pigs head meat in spiced lemon brawn. Absolutely delicious. In Scotland we have potted hough which is along similar lines, except we use beef instead of pork.

Just typing this makes me want to find a Cypriot deli and have some for lunch. Great eats.

Edit: A quick Google search brought up this: http://kopiaste.org/2008/12/zalatina-or-pichti/

Trust me - it tastes better than it looks, as the presentation in the link leaves a lot to be desired!

I'm sure it's yummy but as you said, those pictures. Hmmm. The second pic is quite funny because obviously the person put some time and effort into the presentation, and it still looks nasty. I used to eat "potted meat" when I visited my Grandparent's house. I have no idea what it was but it tasted nice. I'm sure I don't want to know what goes into it. :)

[Jack]

I'm sure it's yummy but as you said, those pictures. Hmmm. The second pic is quite funny because obviously the person put some time and effort into the presentation, and it still looks nasty. I used to eat "potted meat" when I visited my Grandparent's house. I have no idea what it was but it tasted nice. I'm sure I don't want to know what goes into it. :)

I don't think you would have issues with potted meat.

I made my first batch a couple of years ago, it tasted great. Just as I remember from my childhood.

Still, I'm not telling, no horses in it though that's a knap :-D

[s.a.m]

I don't think you would have issues with potted meat.

I made my first batch a couple of years ago, it tasted great. Just as I remember from my childhood.

Still, I'm not telling, no horses in it though that's a knap :-D


I seem to remember you were trying to source a horse not that long ago....:hmmm:

[Jack]

I seem to remember you were trying to source a horse not that long ago....:hmmm:

Still looking I'm afraid.