The deboned Iberian pork cheek confit is cooked at a very low temperature to make it as tender as possible. The juice it produces while cooking has a neutral flavor, allowing you to customize it to the finishing touches of your dish.
Cod. 21592; OVEN: Once thawed, bake for 8-10 minutes at 200ºC/400ºF / GRILL: Once thawed, slice it and heat it on the grill. Cod. 21599; Once thawed, slice as per your wish. OVEN: bake for 8-10 minutes at 200ºC/400ºF. GRILL: Slice it and heat it on the grill.