Spanish Iberico Cheek | Carrilleras | +/-250g
The Iberian carrillera is defined as the cut of meat in the pork from the masseter muscles. Corresponds to the fatty parts that are on both sides of the face. Also called "carrillada".
Iberico pork comes from pigs in the Iberian Peninsula, a mountainous region covering the central and southern parts of Spain and Portugal. You can find these pigs only in this area.