• meat dish, second course or main course.
  • 2 hours 30 min. + 10 min. finish.
  • medium
  • 10
  • 10 pork cheeks.
  • 100 g roasted raw almonds.
  • 100 g roasted raw hazelnuts.
  • 150 g Valliser quince.
  • 1.5 l white wine.
  • 20 rashers bacon.
  • Water or stock.
  • ½ garlic bulb, salt & pepper.
  • Mild olive oil.

Heat the oven to 180º. While heating the oven, sprinkle salt and pepper on the cheeks. Then, place them in a high-sided oven tray with a little oil.

Place them in the oven. Half an hour later, add half a litre of white wine. Cover the tray with aluminium foil to retain moisture to obtain juicy meat.

After 45 to 60 minutes, check the consistency of the meat. If it is halfway done, start chopping the vegetables, making sure the cheeks do not dry out too much. If necessary, add water or stock to the meat.

In a mixer or blender, mix the almonds, hazelnuts, quince, the remaining wine and the half bulb of peeled garlic and blend as desired.

Drizzle the cheeks with this mixture and leave them covered to cook in the oven for another 45 to 60 minutes. After this, check if they are done and remove them.

Once they have cooled a little, wrap them in the bacon rashers. Finally, put the cheeks back into the oven for about 10 minutes at 220º. The bacon will turn a delicious golden brown colour as it turns crispy.


Serve the cheeks in a deep dish in order to add the juices produced while cooking.


For more information about our products or if you would like to consult us about a specific issue, you may contact us by:


(+34) 938 994 821
Where are we?
C/ Pujada de Bellver, 20 bis ,
08735 - Vilobí del Penedès
Thank you for contacting Valliser .

Your message has been sent. We will reply as soon as possible.
* Name
* Lastname
* Email
* Telephone
* Company
* Consult