If the cheek has been cured and dried, soak it for 5–6 hr., if not, wash well in several waters. Cover the meat with warm water and simmer gently for 2½ hr. Then remove the cheek, strip off the skin and cover the cheek thickly with lightly browned crumbs. Bake for about ½ hr. in a moderate oven (350° F., Gas 4). Serve hot or cold. Baking the meat is not essential and can be omitted if liked.