Pork Jowl
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Pork Jowl
Pork Jowl is a rich, flavorful cut from the cheek of the pig. Known for its high fat content and succulent texture, it is prized for its versatility in a variety of culinary applications. It's commonly used to make guanciale, a key ingredient in authentic Italian dishes, which we make in-house. Whether you’re curing it, slow-cooking it, or frying it, Pork Jowl offers a melt-in-your-mouth experience.
Cooking Notes
Pork Jowl is highly versatile and can be prepared in numerous ways. For a crispy finish, it can be sliced thin and fried like bacon. For a tender and flavorful dish, it can be slow-cooked or braised. It's also excellent for curing into guanciale, which we make in-house and use in traditional Italian dishes like pasta alla carbonara. When using Pork Jowl in recipes, consider its rich fat content and adjust seasoning accordingly to balance the flavors. It’s perfect as a topping for pizzas, salads, or as a flavor base for stews and soups.
How to Prepare
Roasted
Smoked
Skillet
Braised
WHAT TO EXPECT
Pork Jowl is sourced from the cheek area of the pig. This cut includes a substantial amount of fat and connective tissue, which contributes to its intense flavor and tender texture when cooked properly. The cheek muscles are well-used, providing a unique and robust taste.