Pork jowl is the cheek meat of a pig, and it’s a rich, flavorful cut that’s beloved in many cuisines for its high fat content and deep porky taste.
There are a few ways it’s commonly used:
Jowl bacon – Cured and smoked like regular bacon, but from the jowl instead of the belly. It’s fattier, with a richer, almost silky texture when cooked.
Southern U.S. cooking – Often sliced, fried, or simmered with greens or beans to add flavor and richness (especially around New Year’s Day with black-eyed peas and collard greens).
Because of its fat content, it crisps up beautifully but also melts into dishes to bring serious flavor.
