Hog Jowls
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Hog Jowls
Pork jowl is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing salt). As a Curing (food preservation), cured and smoked meat in America, it is called jowl bacon or, especially in the Southern United States, hog jowl, joe bacon, or joe meat. In the US, hog jowl is a staple of soul food. Outside the United States, there is a longer culinary tradition: the cured, non-smoked Italian variant is called guanciale. Culinary Jowl bacon can be fried and eaten as a main course, similar to streaky bacon. Often, it is used as a seasoning for beans, black-eyed peas or cooked with Leaf vegetable, leafy green vegetables such as collard greens or turnip greens in a traditional Southeastern meal. Jowl meat may also be chopped and used as a Garnish (food), garnish, similar to bacon bits, or served in sandwich form. Pork jowl can be used as a binding ingredient in pork liver sausages, such as liverwurst ...
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Jowl Bacon
Pork jowl is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing salt). As a cured and smoked meat in America, it is called jowl bacon or, especially in the Southern United States, hog jowl, joe bacon, or joe meat. In the US, hog jowl is a staple of soul food. Outside the United States, there is a longer culinary tradition: the cured, non-smoked Italian variant is called guanciale. Culinary Jowl bacon can be fried and eaten as a main course, similar to streaky bacon. Often, it is used as a seasoning for beans, black-eyed peas or cooked with leafy green vegetables such as collard greens or turnip greens in a traditional Southeastern meal. Jowl meat may also be chopped and used as a garnish, similar to bacon bits, or served in sandwich form. Pork jowl can be used as a binding ingredient in pork liver sausages, such as liverwurst and braunschweiger. Traditions in the US A Souther ...
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