How and why to cook with pork, beef and fish cheeks (with recipes)
If I had to pick one thing that would cement the perfection of pig to me, it would have to be the fact that pig cheek is too damn good for just one part. You’ve got the fatty jowl, most often cured and transformed into guanciale. Under that layer, below the eye socket and attached to the maxilla (for all us anatomy junkies), is the leaner cheek muscle. It peels away relatively easy from the bone and requires just a little removal of fascia to prep for cooking.