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,[1] and there is a longer culinary tradition outside the United States; the cured non-smoked Italian variant is called guanciale.[2][3]
^Gillespie, Carmen (2009). Toni Morrison: A Literary Reference to Her Life and Work. Infobase Publishing. p. 343. ISBN 9781438108575. Retrieved July 28, 2012.
^Fabricant, Florence (September 13, 2011). "Pork Jowl With a Backwoods Whiff". New York Times. Retrieved July 27, 2012.
^May, Tony (June 1, 2005). Italian Cuisine: The New Essential Reference to the Riches of the Italian Table. Macmillan. p. 11. ISBN 9780312302801. Retrieved July 28, 2012.
Porkjowl 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...
cured meat product prepared from porkjowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'. Pork cheek is rubbed with salt and...
Pork belly or belly pork is a boneless, fatty cut of pork from the belly of a pig. Pork belly is particularly popular in Filipino, Hispanic, Chinese,...
Salt pork is salt-cured pork. It is usually prepared from pork belly, or, less commonly, fatback. Salt pork typically resembles uncut side bacon, but is...
pasta, but rigatoni or bucatini are also used. While guanciale, a cured porkjowl, is traditional, some variations use pancetta, and lardons of smoked bacon...
cured, and smoked turkey, commonly marketed as a low-fat alternative to pork bacon; it may also be used as a substitute for bacon where religious dietary...
prepared from porkjowl or cheek Lardo – Italian cured and seasoned strips of pig fat Lonza and lonzino – salumi made from cured pork loin Mortadella...
Tagalog pronunciation: ['sisig]) is a Filipino dish made from porkjowl and ears (maskara), pork belly, and chicken liver, which is usually seasoned with calamansi...
traditionally made with guanciale, a type of cured meat taken from the porkjowl. Raw bucatini can be used as a biodegradable drinking straw. Standard...
is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut. It is much leaner...
European cured pork products, typically salted and air-cured and often lightly smoked but not cooked. In Germany, speck is pickled pork fat with or without...
bacon made from trimmed lean boneless pork loin rolled in cornmeal. It is found mainly in Ontario. Toronto pork packer William Davies, who moved to Canada...
baked and eaten separately. The cheeks can be cured and smoked to make jowls, known as carrillada or carrileja in Spanish-speaking countries. The face...
United States, the BLT season is associated with an increase in the price of pork-bellies, which are processed into bacon. While there are variations on the...
Pancetta (Italian: [panˈtʃetta]) is a salt-cured pork belly meat product in a category known as salume. In Italy, it is often used to add depth to soups...
account of porkjowls being discharged into the creek as slaughter waste. U.S. Geological Survey Geographic Names Information System: Jowler Creek "Platte...
boneless pork shoulder that is typically tied into an oval shape. Jowl bacon is cured and smoked cheeks of pork. Guanciale is an Italian jowl bacon that...
use up leftovers. It most commonly consists of layers of roughly sliced pork sausages and rashers (thinly sliced, somewhat-fatty back bacon) with chunky...
of the back of a domestic pig, with or without the skin (referred to as pork rind). Fatback is a preferred fat for various forms of charcuterie, particularly...
bucatini pasta in a creamy carbonara sauce (made with guanciale (cured porkjowl), thin-sliced bacon, an eggs, milk and cream mixture), finished off with...
SufganiKing and called it "delicious". Food portal Bacon Explosion – American pork dish List of American sandwiches List of hamburgers Yost, Barbara (October...
lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat), used in a wide variety of cuisines to flavor...
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