Iberico Pork Cheeks

From Finca Los Helechales — the first Ibérico pig farm established in the Salamanca region —these Ibérico pork cheeks (carrilleras) offer one of Spain’s most prized culinary cuts. The cheeks come from free-range Ibérico pigs raised on a natural diet, resulting in marbling unlike any other pork. Slow cooking transforms this dense, working muscle into a fork-tender delicacy with a rich, almost buttery intensity that stands up beautifully to bold flavors.

Pork cheeks shine in braises, stews, and low-and-slow roasts. Brown them first in olive oil to develop deep caramelization, then simmer in red wine, sherry, or broth with aromatics until tender. They’re exceptional in classic Spanish dishes like “carrilleras ibéricas al vino tinto,” served with mashed potatoes, polenta, or creamy risotto. For a faster preparation, sear and pressure-cook for 35–45 minutes for comparable melt-in-your-mouth results. The high fat content also lends itself to sous-vide cooking, finished with a hard pan sear.

Finca Los Helechales forms the heart of Fermin’s Ibérico program, raising genetically selected pigs in a protected landscape defined by clean mountain air and acorn-rich pastures. Their commitment to slow growth, natural feed, and traditional husbandry ensures meat of extraordinary quality and depth of flavor—an authentic expression of Spain’s Ibérico heritage.

• Pairings: Rioja Reserva, Ribera del Duero, oloroso sherry, roasted mushrooms, smoky paprika potatoes.