Pork jowl

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.

Etymology

The term "jowl" is derived from the Middle English "cholle," which was used to describe the cheeks, jaws, and throats of animals. The term has been in use since the 14th century.

Culinary Uses

In American cuisine, pork jowl is often cured and smoked to make jowl bacon. It can be used as a binding ingredient in sausage making. In the Southern United States, it is often used in the traditional New Year's dish called Hoppin' John, which is thought to bring good luck.

In Italian cuisine, pork jowl is often used in dishes like guanciale, which is an Italian cured meat product prepared from pork jowl or cheeks. It is a key ingredient in traditional pasta dishes like carbonara and amatriciana.

Nutritional Value

Pork jowl is high in fat and protein, and is a good source of vitamins and minerals such as thiamin, niacin, vitamin B6, phosphorus, potassium, and zinc. However, it is also high in cholesterol and should be consumed in moderation.

See Also

• Guanciale
• Jowl bacon
• Hoppin' John
• Sausage

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