Meat
Cheek
Pork cheek is a small, hard-working facial muscle packed with collagen and a thin fat cap. Raw it is dense and dark; long moist heat turns it spoon-tender with a sticky, gelatinous sauce. Spanish carrilleras and Italian guanciale (from the jowl/cheek area when cured) show two paths: braise fresh or cure for pasta. Brown hard, then braise in wine, stock, or tomato until a fork slides through. Keep liquid at a simmer, not a hard boil. Serve whole over polenta or shred for ragu. For curing into guanciale-style products, use proper salt ratios and drying conditions—do not improvise cold-smoking without technique.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.7 g
- Saturated Fat 5.17 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.89 g
- Polyunsaturated Fat 0.94 g
- Cholesterol 73.6 mg
- Sodium 60.7 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.2 g
- Water 58.2 g
- Energy 192 kcal
- Water 58.2 g
- Protein 21.2 g
- Fat 11.7 g
- Saturated Fat 5.17 g
- Monounsaturated Fat 4.89 g
- Polyunsaturated Fat 0.94 g
- Omega-3 0.09 g
- Trans Fat 0.2 g
- Vitamins 39.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.79 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.13 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 464 mg
- Major Minerals 463 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 73.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.79 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.13 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.6 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Cheek of Pork: composition reflects this culinary part relative to the whole ingredient.
History
Iberian and Italian kitchens valued cheeks as a thrift muscle that rewards patience in the pot.
Spanish steakhouses and taverns listed braised carrilleras as a signature soft-meat plate.
Modern bistros elevated pork cheek from scrap to tasting-menu slow-cook showpiece.