What Is a Jowl on a Pig?

A jowl refers to the cheek area of a pig. This cut of meat comes from the lower jawline and is known for its rich, fatty texture and intense flavor. It’s a versatile cut that can be smoked, cured, or cooked fresh, making it popular in traditional Southern cooking and other cuisines around the world.

Characteristics of Pork Jowl

High Fat Content: The jowl is marbled with fat, giving it a melt-in-your-mouth quality similar to bacon.

Rich Flavor: The fat contributes to its bold, porky taste, making it a favorite for curing and smoking.

Versatility: Jowl can be used in various dishes, from crispy fried pork pieces to seasoning for greens and beans.

How Is Pork Jowl Used?

• Guanciale: In Italian cuisine, pork jowl is cured with salt and spices to create guanciale, a key ingredient in classic dishes like carbonara and amatriciana.

• Smoked Jowl: Similar to bacon, smoked jowl can be fried or added to dishes like collard greens or soups to enhance flavor.

• Fried Jowl: Fresh jowl slices can be pan-fried for crispy, flavorful bites.

Nutritional Benefits

While pork jowl is high in fat, it’s also rich in flavor and can be used sparingly to enhance a variety of dishes. When pasture-raised, like those at Ex Libris Farm, the meat is free of unnecessary hormones and antibiotics, offering a healthier and more natural choice.

Ready to Try Pork Jowl?

At Ex Libris Farm, we offer premium, pasture-raised pork cuts, including flavorful pork jowls. They’re perfect for curing, smoking, or adding a rich, savory touch to your favorite recipes. Order today and enjoy nationwide shipping!