Delicious when slow braised, this cut of pork has long been out of fashion, but recently has seen a resurgence in popularity as Chefs have taken on board cooking with offal and less used cuts. It’s often to be found on a good old English Pub menu, braised in the local ale or with a lovely red wine as the base sauce. Slow cooked they yield a beautifully tender mouthful and are rich and satisfying. Great served with a creamy mash that you’ve broken some of lovely Mangalitza Black Pud into!! Each pack will contain four cheeks, known as the oysters.