pork cheeksThere’s no polite way of saying this, so we’ll just come out and say it. They’re pork cheeks.

You know, from the face.

And these meaty, delicious and so tender that they practically melt in your mouth egg-shaped meat bombs are back—permanently.

Here’s how it works. You get four 2-ounce pork cheeks (nor three, as the photo suggests), courtesy of the fine folks at Carlton Farms, which we rub with our super-secret pork rub and ground espresso sprinklings before smoking them over peach wood for five solid hours.

We’re known for our brisket, our pulled pork and our lamb baby back ribs. But these little devils just might trump them all.

Put some in you and see for yourself.


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