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421 view(s) 5 min read Quickly roasted Iberico head cheeks on blanched leeks and sautéed green asparagus with blueberries and dates, accompanied by a blueberry jus
The Iberian pig and its head cheeks are deeply rooted in the culinary tradition of the Iberian Peninsula.
Gastronomy: The head cheeks of the Iberian pig are widely used in Iberian cuisine, both in traditional dishes and as a delicacy. The special marbling of the meat makes it very flavorful and tender, which encourages its use in a variety of dishes. The Iberian pig is believed to have descended from wild pigs that lived in the forests of the Iberian Peninsula. This breed has evolved over centuries and is well adapted to local conditions.
