Cured pork cheek on toasted sourdough

Serves 6-8

Cured pork cheek is delicious served on hot, lightly buttered toast (JASON LOWE)

One of the best discoveries this year, Trealy Farm cured meats, based in Monmouthshire (trealyfarm.com), are producing top-notch cured meats of the finest quality. They are certainly the best I have come across and we have been serving a selection on a meat board in the restaurants and have had great feedback. One of my favourite cuts is the cured cheek – almost like a dry-cured Bath chap – and it is delicious just served on its own or on hot, lightly buttered toast like this.

6-8 slices of sourdough
A little softened butter for spreading
Enough thinly sliced Trealy Farm pork cheek to lay on the toast
Freshly ground black pepper to serve

Toast or grill the sourdough on a ribbed grill or barbecue. Lightly spread with butter, then lay the cured pork cheek on and grind a little black pepper on top. Serve immediately.