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Characteristics

While this may not be the most sophisticated part of Iberico meat, its tender cheeks should never be overlooked. Slightly "marbled" with fine fibers of flavorful fat, but lean cut, this cut is tender when cooked over low heat. Served with vegetables (boiled potatoes, carrots and onions are some of our favorites) flavored with garlic. Top it off with brandy as a sauce and voila!