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Pig Cheek
Pig Cheek
Moderate concern
Fresh pig cheek is a whole-food meat cut, similar in nutrition to other pork cuts (high in protein, saturated fat). When cured (e.g., guanciale), it falls into IARC's processed meat Group 1 carcinogen category.
Found in
6 products
What it is
Cut of pork from the cheek/jowl muscle; can be fresh or cured (e.g., guanciale).
Culinary meat used braised, slow-cooked, or cured into charcuterie.
Why it's flagged
- high saturated fat
- if cured: processed meat (IARC Group 1)
What regulators actually say
"USDA-FSIS regulates pork products including fresh and cured cuts under federal meat inspection standards."
Regulatory status
United States — FDA
Pork product regulated by USDA-FSIS under 9 CFR.
European Union — EFSA
Standard meat product; nitrite use restricted in cured forms.
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