Cheeks are a particularly coveted cut of pork - each pig produces only about one pound, with a texture known to be far more velvety and flavor more refined than meat coming from the remainder of the jowl. Cheeks from Berkshire pigs are an even greater treat, as this heritage breed is prized for its exceptional tenderness, deep color, complex fat marbling, and richly flavorful meat. 

Berkshire pigs are originally from Berkshire County, England, but were introduced to Japan and the United States in the nineteenth century, and today are considered pork’s closest approximation to Wagyu beef. Called Kurobuta pork in Japan, they remain the prime choice for elite chefs in Japan and beyond. 

The animals in this selection were raised on family-owned hog farms in Missouri, Kansas, and Iowa. Though the farms and farmers differ in style and background, all are guided by principles of humane husbandry, ample pasture, and a commitment to excellence in the quality of the meat their animals will yield. 

Cheeks are a versatile cut to prepare, but when given a low and slow approach, the lusciously distinctive Berkshire fat will take on a delectably smooth texture that truly melts on the palate. A quick sear before braising with wine or miso is a beautiful approach for this exceptional cut.

Midwest, United States

Packs of ~5lbs