The pork jowl is the muscle that lies on the outside of the pig face, hugging the outer cheeks. Each jowl consists of a mixture of fat and lean, with a heavier percentage of fat than the other cuts that we turn into bacon. Our smoked pork jowls are cured and smoked. We leave them whole in this preparation which allows you to do what you like with them.
We love to roast a whole smoked pork jowl over a bed of vegetables. As the jowl roasts, the fat renders to create beautifully roasted vegetables. We cook it until the outside is crispy and the internal temperature registers 160° before slicing the jowl like a roast ham. You can also cube up the jowl to render and use in omelettes or slice it into thick cut bacon slices. Smoked jowl is a whole lot fattier and even more flavorful than our belly bacon and cooks down significantly, so the fat that cooks off can be used to cook eggs or veggies.
