Pork jowl (or jowl bacon or hog jowl) is cured and smoked cheeks of pork.
Jowl being the lower part of an animal’s cheek, especially when it is fleshy or drooping and pork jowl is the "cheek" of the hog.
Jowl being the lower part of an animal’s cheek, especially when it is fleshy or drooping and pork jowl is the "cheek" of the hog.
It tastes and cooks similar to thick cut bacon. It's a tough cut that is typically smoked and cured.
Pork jowl is used to season beans and peas, or fried and eaten like bacon.
On New Year's Day, pork jowls are traditionally eaten in the south to ensure health, prosperity and progress.
On New Year's Day, pork jowls are traditionally eaten in the south to ensure health, prosperity and progress.
How to Cook Pork Jowl Bacon
Pork-jowl bacon doesn't differ much from pork-belly bacon, except for one thing: technically, it's offal. Although you wouldn't know by its appearance -- both jowl bacon and regular bacon are cured and smoked -- pork-jowl bacon comes from the inside of the pork cheek, just below the eye. You do, however, have to cook it a bit differently than you do regular bacon to get the best out of it. Regular bacon has a 1:3 ratio of meat to fat, whereas jowl bacon has about a 2:1 ratio of meat to fat -- a proportion for which the pressing-and-roasting cooking method was made... read more at How to Cook Pork Jowl |
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