Pork cheeks from herb pork

When prepared correctly, pork cheek from herb-cured pork is an absolute delicacy. Due to the higher connective tissue content, the cheeks must be braised gently to achieve buttery tenderness.

The properties of pork cheek

The name "pork cheek" accurately describes the origin of this braised cut. The cheek is a more heavily used muscle, which is why it's not suitable for quick frying. When braised properly, the connective tissue in the cheeks breaks down, making them buttery soft, juicy, and aromatic. Be sure to try our recipe for pork cheeks in balsamic sauce .

Raising our herb pigs

Our pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm. Home to the first pig hotel in southern Baden since 2019, the pigs enjoy life on straw, have ample space to roam in an outdoor area, and live in an animal welfare barn where animal welfare and economic efficiency are harmoniously balanced. The older barns are being gradually renovated to meet the high standards of the pig hotel, ensuring the highest animal welfare standards.

Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.

Unlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.

While conventional pork goes through an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two stages.

The end result is a top-quality product at fair prices, guaranteeing a secure income not only for the consumer but also for farmers and butchers. Our transport routes are a maximum of 60 km long to protect the environment and animal welfare. Our weekly slaughter requirement is approximately 100 pigs, 20 of which come from local partner farms.

Preparation of pork cheeks in balsamic sauce

Ingredients: 500 g pork cheeks, 200 g onions, 2 cloves garlic, 200 ml balsamic vinegar, 1 l meat broth, 3 tbsp tomato paste, 1 tsp dried herbs de Provence

1. Peel onions and garlic cloves and cut into cubes.
2. Season the cheeks with salt and pepper, heat oil in a deep pot, and add some of the meat (just covering the bottom). Brown the meat on all sides and then remove from the pot. Brown the next portion, repeating this process until all the cheeks are seared. Then add the onions and garlic to the pot and sauté until golden brown. Add the tomato paste to combine with the mixture and cook briefly. Then return the meat to the pot and deglaze with the balsamic vinegar. After reducing briefly, add enough stock to cover the meat.
3. Simmer gently uncovered for at least 2 hours. If there's too much liquid, add a little more stock every now and then, but only enough to just cover the meat.
4. The pork cheeks are ready when the meat is tender; this can take up to 3.5 hours. If the sauce is too thin, thicken it with a little roux.