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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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cheeks of animals, for example of the pig, because they usually yield rich, savoury juices, are a good choice to include in stews, pies, and sausages. However, because cheek muscles are exercised constantly, the meat tends to be tough and may need long cooking. cod cheeks, on the other hand, are tender morsels, perhaps because cod are not eating all the time and do not exercise their cheeks in making noises.

See also bath chap; pancetta (for guanciale).