Smoked Pork Cheeks ± 500g
A fatty, deli-style cut from the pig's head — warm woodsmoke and melting texture.
SMOKED · PORK CHEEKS · ~500 G
What it is
Hot-smoked pork cheeks — the soft, generously fatty cut from the side of the pig's head (sometimes called pork jowl). After a salt cure and an alder-wood smoke, the cheek picks up warm woodsmoke aromatics, a deep pink core through the lean streak and a silky, almost-melting fat. Slice it thin: onto dark rye with mustard, alongside boiled potatoes and dill, into a pea soup or borscht for proper old-school richness. A simple, honest peasant-style delicacy from the Baltic table.
Ingredients
Pork cheeks, salt, spices, nitrite curing salt (preservative E250), smoke.
Ingredients shown for reference. The pack label is the source of truth — the producer's recipe takes priority.
Nutrition (per 100 g)
| Energy | ~1900 kJ / ~460 kcal |
| Fat | ~45 g |
| of which saturates | ~16 g |
| Carbohydrate | <1 g |
| of which sugars | <1 g |
| Protein | ~12 g |
| Salt | ~2.5 g |
Indicative.
Allergens & storage
Contains: no allergens declared by the producer.
Store refrigerated 0–4°C.
Net weight: ~500g
Warm woodsmoke and melting fat — simple peasant generosity on your board.
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