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Hog Jowl



Hog Jowl is the cheek cut off the face of a pig.

It has a lot of fat with a few streaks of meat in it.

It can be smoked and cured, and used as you would bacon or salt pork. You can buy it fresh, or cured and smoked.

In North America, it is usually just incorporated into sausage. It is usually only sold in its own right in retail stores in the American south, where it comes as neatly-trimmed squares in sealed packages. In England, it is used to make Bath Chaps from; in Italy, it becomes Guanciale.

Various uses:
    • use for flavouring and mouth feel. When cooked, it lets off lots of fat.
    • add to cooked greens for flavour
    • add to baked beans
    • some people like frying buckwheat pancakes up in it
    • you can fry it up as you would strips of bacon

Jowl Bacon is made from this. It is usually smoked and cured, unlike a similar cut of meat called "guanciale." At home, people would do their own. but what they'd hang up in the meathouse would be the whole lower half of the pig's head, including jawbone and teeth.

Substitutes

American bacon (aka streaky bacon), bacon fat, lard, Guanciale, pancetta.



Storage Hints

Freezes well.

See also:

Pork

Bacon; Barrow Hog; Berkshire Pigs; Butcher Hog; Casertano Pigs; Chitterlings; Crown Roast of Pork Day; Crown Roast of Pork; Fore Hock; Gilt Hog; Ground Pork; Ham; Hog Jowl; Iberian Pigs; Institutional Meat Purchase Specifications; Kurobuta Pork; Lard; Mett; Oreilles de Crisse; Pickled Pork; Pig's Feet; Pork Brawn; Pork Crackling; Pork Cubes; Pork Cuts Illustrated -- British; Pork Cuts Illustrated -- North American; Pork Heart; Pork Hocks; Pork Kidney; Pork Leg; Pork Liver; Pork Loin Roast; Pork Loin; Pork Maw; Pork Pies; Pork Rib Roast; Pork Ribs; Pork Rinds; Pork Souse; Pork; Prime Collar; Pulled Pork; Salt Meat; Sausages; Sow; Stag Hog; Streak of Lean; Tasso; Ventrèche; Zampino

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Also called:

Pork Chaps; Bajoues (French); Guancica (Italian); Bochechas de porco (Portuguese)

Citation

Oulton, Randal. "Hog Jowl." CooksInfo.com. Published 04 March 2005; revised 27 September 2007. Web. Accessed 11/22/2017. <http://www.cooksinfo.com/hog-jowl>.

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