Confit pork cheeks
Homemade candied pig cheeks
Confit pork cheek is an excellent tender meat , very popular when it is preserved for a long time and gently in pork fat.
you will love the artisanal recipe from Maison Hospital in the Basque Country with its touch of Basque pepper.
TASTING:
Reheat your candied pork cheeks in a pan or in the oven. You can serve them with Tarbais beans or piperade, depending on your tastes.
INGREDIENTS :
Pork cheeks and fat, born, raised and slaughtered in France, salt, black pepper, Basque pepper. 480g jar. Drained net weight of 280g.
