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.
- 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.
American bacon (aka streaky bacon), bacon fat, lard, Guanciale, pancetta.
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Pork Chaps; Bajoues (French); Guancica (Italian); Bochechas de porco (Portuguese)