As any foodie knows there is a decent tasting bit of meat in the cheek of quite a few mammals and fish.

Do you eat pigs cheeks?

If so how do you cook them? Slow obviously, but what with?

My pigs cheeks have been mostly done in cider and an array of veg.

I wondered why other fans called us Dingles.

Blackrod wrote:I wondered why other fans called us Dingles.

Well originally it was because the head of the Dingle clan in that daft soap on tele, lived in Burnley for a time.

And then you had that Burnley fan who played one of the old Dingle's in that daft soap on tele.

Nowt to do with pigs cheeks though.

Bin Ont Turf wrote:As any foodie knows there is a decent tasting bit of meat in the cheek of quite a few mammals and fish.

Do you eat pigs cheeks?

If so how do you cook them? Slow obviously, but what with?.....

Try an oven.

lovely stuff....best bit of the pig along with the trotters

theres not much i havent eaten to be fair, but a plate of pigs cheek done with a pile of spuds and shrooms takes some beating...add a bit of red wine if youre a southern ponce..

its a winter dish in my book though....itd have me sweating a bit at this time of year.

try cooking them in brown ale...works for me...but nowt much wrong with cider...

Can't say I have ever had them but seeing as I love Pork Crackling I am assuming it's similar?

Sweetbreads anyone? Sheeps brains?

Swap them for beef cheeks

Love them too, wouldn't necessarily say Winter dish though, I've had them many times in Spain during the Summer. I bet there's plenty of recipes on'th interweb if you do a quick search

fatboy47 wrote:lovely stuff....best bit of the pig along with the trotters

theres not much i havent eaten to be fair, but a plate of pigs cheek done with a pile of spuds and shrooms takes some beating...add a bit of red wine if youre a southern ponce..

its a winter dish in my book though....itd have me sweating a bit at this time of year.

try cooking them in brown ale...works for me...but nowt much wrong with cider...

fatboy47 wrote:lovely stuff....best bit of the pig along with the trotters

theres not much i havent eaten to be fair, but a plate of pigs cheek done with a pile of spuds and shrooms takes some beating...add a bit of red wine if youre a southern ponce..

its a winter dish in my book though....itd have me sweating a bit at this time of year.

try cooking them in brown ale...works for me...but nowt much wrong with cider...

I have a pair of trotters that my wife put in the freezer about two or three years ago. I've no idea what she intended to do with them but you're perfectly welcome to them. Just leave a forwarding address.

dermotdermot wrote:I have a pair of trotters that my wife put in the freezer about two or three years ago. I've no idea what she intended to do with them but you're perfectly welcome to them. Just leave a forwarding address.

Any missing persons in the Bolton area unaccounted for?

Braised in red wine is the way to go, at least a few hours cooking time.

I cooked some "fries" not so long ago, surprisingly tasty

Pigs cheeks are delicious. Seal in a pan with some butter and a touch of flour. When they are brown add two pints of stock. I like chicken but a good veg stock is fine. Bring to boil and then a slow simmer for three hours. After twenty minutes put in washed but not peeled large carrots and some peeled potatoes. After three hours you will have the tastiest stew ever. Pigs cheeks yum.

They love pork knuckles over here but I'll be honest, if I'm eating something and having to pick out a knee cap.... nah yer alright thanks

bfcjg wrote:Pigs cheeks are delicious. Seal in a pan with some butter and a touch of flour. When they are brown add two pints of stock. I like chicken but a good veg stock is fine. Being to book and then a slow simmer for three hours. After twenty minutes out in washed but not peeled large carrots and some peeled potatoes. After three hours you will have the tastiest stew ever. Pigs cheeks yum.

Got to love auto correct..

claretdom wrote:Swap them for beef cheeks

*curtains.

These are best enjoyed on their own. Though you may add a sausage if you wish

ClaretEngineer wrote:*curtains.

These are best enjoyed on their own. Though you may add a sausage if you wish

To each his own I suppose.

I prefer stew and hard.

Not sure Stew enjoys it quite as much.

Like most pork products... cook em long and slow, or high and fast

I had them in Andorra,Delicious.

Mrs woodgnome offered me some cheeks once, but I prefer the front garden.

We should have a separate forum for bedroom politics.

Hens' teeth anybody? Believe they're best served rare.

I am on beef cheeks for tea today..

Pigeon breast is nice and I don't mean that fancy wood pigeon stuff. The ones under railway bridges are far tastier but you must keep the feet and claws ( to be cooked crispy ) so you can use as a tooth pick after.

Got to be Halal though.

fatboy47 wrote:lovely stuff....best bit of the pig along with the trotters

theres not much i havent eaten to be fair, but a plate of pigs cheek done with a pile of spuds and shrooms takes some beating...add a bit of red wine if youre a southern ponce..

its a winter dish in my book though....itd have me sweating a bit at this time of year.

try cooking them in brown ale...works for me...but nowt much wrong with cider...

You sound like some one well versed in eating to excess,and i for one don't doubt that gluttony has played a major role in your life.
What's your stance on lard butty's?.

bartons baggage wrote:You sound like some one well versed in eating to excess,and i for one don't doubt that gluttony has played a major role in your life.
What's your stance on lard butty's?.

Bland.

poor man's beef dripping.

ClaretEngineer wrote:*curtains.

These are best enjoyed on their own. Though you may add a sausage if you wish

Anyone entertained by this must google Benidorm and beef curtains. I'm still unsure whether it's scripted or not.....but a huge comedy moment in an average sitcom.

And on the culinary debate, pigs cheeks are delicious, slow cooked with leeks & carrots, in ale. A bit trendy though.

Bop wrote:And on the culinary debate, pigs cheeks are delicious, slow cooked with leeks & carrots, in ale. A bit trendy though.

Only because some arty farty chefs have made it trendy, which it isn't really.

It's like oxtail (the tastiest cut of any), up until not too long back butchers used to virtually give it away and now I'm paying 6/7 quid for it, just because of some chefs.

Bop wrote:Anyone entertained by this must google Benidorm and beef curtains. I'm still unsure whether it's scripted or not.....but a huge comedy moment in an average sitcom.

That's either some really good acting or a fantastic bit of unexpected improv

Jealous now. Salivating seeing that picture. Don't get a new oven until Monday.

Bin Ont Turf wrote:Only because some arty farty chefs have made it trendy, which it isn't really.

It's like oxtail (the tastiest cut of any), up until not too long back butchers used to virtually give it away and now I'm paying 6/7 quid for it, just because of some chefs.

Tend to agree, it's basically offal. The waste not want not. Tripe, kidneys, liver, pigs ears, cheeks etc. Nothing trendy about it really, it's what people lived off for years during the depression and wars.

Where did you get them from Bint? Ive been wanting to try them in my slow cooker.

cloughyclaret wrote:Where did you get them from Bint? Ive been wanting to try them in my slow cooker.

The last few times I've got them from Morrisons, because two of my go to butchers have up sticks and gone.

Two quid for four, but I reckon Mr Clough could eat four after they've been slow cooked.

Bop wrote:Anyone entertained by this must google Benidorm and beef curtains. I'm still unsure whether it's scripted or not.....but a huge comedy moment in an average sitcom.

If that's the same line that I'm thinking it is them it was comedy gold... "she had labia like a padded coat hanger"

They do pigs ears in a local near to me. Meant for the dogs but what a waste. I chew on them whilst supping a nice ale. I prefer them if they still have hairs on though. None of that bland pork scratching rubbish.

Bin Ont Turf wrote:Only because some arty farty chefs have made it trendy, which it isn't really.

It's like oxtail (the tastiest cut of any), up until not too long back butchers used to virtually give it away and now I'm paying 6/7 quid for it, just because of some chefs.

Like lobsters. they used to feed them to prisoners in Massachusetts back in the day , they were classed as garbage fish. The prisoners rioted because they were so sick of eating lobsters.

Now they get fillet mignon.
Just goes to show