Beef cheek, or “carrillera”, was rediscovered by Spanish chefs in the 1990s and today its meat, with unctuous textures, is highly valued. - NEW ART of COOKERY

Vicky Hayward

NEW ART of COOKERY

by Juan Altamiras

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Beef cheek, or “carrillera”, was rediscovered by Spanish chefs in the 1990s and today its meat, with unctuous textures, is highly valued.

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