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BRAND :ELPOZO
ORIGIN : SPAIN
What can PORK JOWL be used for ?
 

Pork jowl is a fatty, collagen-rich cut that becomes incredibly tender and flavorful when cooked slowly. It can be cured and smoked, like bacon, and is often sold as jowl bacon in the American South—commonly used to season beans, greens (like collard or turnip greens), or eaten fried like traditional bacon. In Italian cuisine, guanciale (cured pork jowl) is a key ingredient in dishes like pasta carbonara and amatriciana, offering a deep, savory flavor that's more intense than pancetta.

When left uncured, pork jowl can be braised, slow-roasted, or stewed, allowing the connective tissue to break down and become melt-in-your-mouth tender. It’s often used in soul food, Southern cooking, and Asian cuisine, particularly in Chinese or Thai dishes where it's sliced and stir-fried or grilled to bring out its rich texture and flavor.

Because of its high fat content, pork jowl can also be rendered down to make flavorful fat for cooking, or ground and mixed into sausages for moisture and taste.