policzki

Policzki, in Polish, refer to the two prominent fleshy regions on the sides of the face, commonly known as the cheeks. They extend from the infraorbital area below the eyes to the jawline and consist of skin, subcutaneous tissue, and underlying muscles, fat pads, and bone structures such as the maxilla and mandible. The buccinator muscle forms the muscular core of each cheek, interwoven with other muscles of facial expression like the zygomaticus major and minor. The parotid gland lies within the cheek, with its Stensen’s duct opening near the upper second molar.

Innervation of the cheek region includes the facial nerve (CN VII) for motor control of the muscles, while sensation is provided by branches of the trigeminal nerve (primarily the infraorbital and buccal branches, corresponding to V2 and V3). Blood supply comes from branches of the facial and maxillary arteries, and lymph drainage follows facial and parotid nodes.

Functions of the policzki include enabling facial expressions, aiding in mastication and manipulation of food, and shaping the contour of the lower face. They contribute to the warmth and expressiveness of the face, with appearance affected by age, health, and circulatory status. Clinical considerations involve swelling or trauma to the soft tissues of the cheek, which may involve the parotid gland, nerves, or facial bones.

In Polish cuisine, policzki also denotes a cut of meat from the cheeks of animals, especially beef or pork. Dishes such as beef cheeks (policzki wołowe) or pork cheeks (policzki wieprzowe) are prepared by slow cooking to yield tender, flavorful portions.