Walk down the bacon aisle at any grocery store and you’ll see the usual suspects – smoked bacon, turkey bacon, even bacon bits But you may have passed by pork jowl bacon without even realizing it. This unique cut deserves more attention for its incredibly rich flavor and stellar versatility Let’s explore all the ways pork jowl bacon can transform everyday dishes into something extraordinary.
What is Pork Jowl Bacon?
Pork jowl bacon comes from the cheeks of the pig. It’s an ultra-flavorful cut that packs a serious porky punch. Jowl bacon has a higher fat content than belly bacon, lending it an ultra-rich, moist texture when cooked. It’s often cured and smoked like traditional bacon, developing deep, smoky notes.
Jowl bacon is frequently associated with Southern cuisine, where it’s cherished for imparting big flavors. But its uses extend far beyond the American South. This cut can lend its savory goodness to dishes across cuisines.
Common Uses for Pork Jowl Bacon
The applications for pork jowl bacon are near limitless. Here are some of the most popular ways to enjoy this special cut:
Seasoning Beans and Greens
Often, pork jowl bacon is used as a seasoning for beans, black-eyed peas, collard greens, turnip greens, and other Southern staples The meat renders flavorful fat to coat each bite
Flavoring Soups and Stews
Cut into lardons or dice, pork jowl bacon makes an incredible flavor base for all kinds of soups, stews, and braises. It infuses each spoonful with a hit of smoky, porky richness.
Sandwiches and Burgers
Sliced pork jowl bacon brings next-level flavor to sandwiches and burgers. The succulent meat has more chew than regular bacon.
Salads and Pasta
Crisped up jowl bacon lends its indulgent crunch to salads pastas, and grain bowls as an upscale topping.
Pork Rinds
Fried pork jowl rinds offer an irresistibly crisp, pig-friendly snack or garnish.
Flavored Oils and Fats
Simmer pork jowl skin and fat to render insanely delicious cooking oil and schmaltz.
Curing and Smoking
Use cured, smoked pork jowl in charcuterie and terrines for concentrated porkiness.
Garnishes and Bits
Finely chopped, pork jowl bacon makes a phenomenal garnish, bringing pops of flavor to any dish.
Tips for Cooking with Pork Jowl Bacon
To make the most of pork jowl bacon, keep these tips in mind:
-
Cook over low heat to render fat fully without burning.
-
Chop or dice to infuse flavor all through a dish.
-
Combine with gentle cooking methods like braising.
-
Balance its richness by using it sparingly as a seasoning.
-
Try rubbing pork jowl bacon over lean roasts before cooking.
-
Fry jowl rinds or bacon until super crispy as a crunchy garnish.
Pork Jowl Dishes From Around The World
Cultures across the globe have found great ways to use this delicious cut:
Feijoada (Brazil)
This rich bean and meat stew is flavored with smoky pork jowl.
Tonkotsu Ramen (Japan)
Pork jowl bones and fat make the intensely flavored broth.
Carbonnade Flamande (Belgium)
Braised pork cheeks give this Flemish beef stew a boost.
Guanciale (Italy)
Cured and aged pork jowl makes this essential Italian ingredient.
Bak Kut Teh (Singapore)
Pork jowl adds body to this peppery pork rib soup.
Kaszanka or Salceson (Poland)
It’s used in these classic Polish pork sausages.
Khao Kha Muu (Thailand)
Braised pork leg is served over rice with stewed pork jowl.
Why is Pork Jowl Bacon So Flavorful?
What makes pork jowl bacon stand out from your average pork belly? Here’s why it’s so packed with flavor:
-
It contains high levels of fat marbled throughout the meat.
-
The face muscles get more exercised, developing richer flavor.
-
When cured and smoked, it absorbs spices and smoke exceptionally well.
-
It often includes pieces of cheek meat, which have a delicate texture.
-
The skin contributes tasty collagen that turns luxuriously gelatinous when cooked.
-
It’s less lean and more meaty than standard bacon cuts.
Buying and Storing Pork Jowl Bacon
Looking to cook up some jowl bacon masterpieces? Here’s how to shop for and store it:
-
Check specialty butchers, Asian or Latin markets for the best selection.
-
Look for plump pieces with ample supple fat and deep red meat.
-
Opt for jowl bacon with the skin still attached for added flavor and collagen.
-
Store fresh jowl bacon tightly wrapped up to 5 days in the fridge.
-
Cured, smoked jowl bacon keeps longer – around 2 weeks refrigerated.
-
Let the bacon come to room temperature before cooking for even cooking.
-
Frozen jowl bacon keeps 6 months in freezer bags with the air pressed out.
Satisfy Your Bacon Cravings with Pork Jowl
Tired of plain old bacon? Pork jowl bacon brings a whole new level of flavor and texture to any dish. With its high fat content and almost buttery meatiness when cooked, jowl bacon offers indulgence and versatility. Whether you are cooking up traditional Southern specialties or want to bring exciting new flavors into your kitchen, pork jowl bacon is an amazing, underutilized ingredient to have on hand.
Your Cart ( )
You are $99.99 away from Drumsticks + Dukes BBQ Sauce.
You dont have any items in your cart.
$13 1 lb / Ships Frozen 1 lb / Ships Frozen
If you love our standard Pork Bacon, you’ll be delighted by our Pork Jowl Bacon. The deep flavor of pasture-raised pork is balanced by salt and cherry wood smoke, and the fat and salt mix to make a crisp and almost spongy texture when cooked. This bacon comes from the pig’s cheeks and has all the things we love about bacon.
Hormone Free No Antibiotics Pasture-Raised
This bacon is made from the small cut of meat found in the animal’s cheeks. (Our cure does include some sodium nitrate. see our FAQs for more information. ).
We think that baking your bacon is the way to go. Baking needs less supervision, cooks the bacon evenly, and reduces the risk of getting splattered by bacon grease. We suggest baking it in a 350 degree oven for 12 to 20 minutes.
Pork Jowl Bacon: Better Than Regular Bacon? | Harry the Horse BBQ
FAQ
What’s the difference between jowl bacon and bacon?
What do you use jowl bacon for?
What is the best way to cook hog jowl?
What does pork jowl taste like?
What is Jowl bacon?
Jowl bacon is to the South what guanciale is to Italy. A fatty, silky chunk of awesome. It is what you think it is. Bacon, made not from pork belly, but from the cheeks of the hog, known as pork jowl — which you’d understand if you’ve seen fat pigs in a barnyard.
What are pork jowls used for?
Jowls are a popular dish in the American South, and they’re often used to season greens, beans, soups, and stews, as pork jowls often have a great deal of flavor. Depending on how pork jowls are cut will dictate what it’s called. In the American North, pork jowls are often cut into bacon and called: jowl bacon.
Can you use Jowl bacon for pork belly?
You may also want to consider using jowl bacon, a variation of the traditional pork belly bacon made specifically from the pork jowl. This particular type of bacon adds a smoky flavor to the dish, while retaining the tenderness of the meat. To enhance the taste, incorporate additional seasonings such as sugar, garlic, and thyme.
Is pork jowl bacon fresh?
Pork jowl may be available fresh. But like traditional bacon, pork jowl bacon needs to undergo a curing and smoking process in order to be called bacon. After the meat has been skinned and trimmed, the pork jowls are cured with salt and nitrites. Then the meat is heat processed and smoked to add flavor.