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Pig Jowl

PostPosted: Tue Jan 30, 2018 9:09 pm
by Odin
I picked up a fresh pork belly today and my butcher gave me two pig jowls to do something with. They weigh about a 1kg each. Never even seen anything like this before any ideas as what to do with them? It appears you can make a bacon type product with them anything else? Odin

Re: Pig Jowl

PostPosted: Wed Jan 31, 2018 12:08 am
by wheels
Search for Guanciale. There are a number of posts on here, or on Jason's site http://curedmeats.blogspot.co.uk/2008/03/guanciale.html


HTH

Phil

Re: Pig Jowl

PostPosted: Wed Jan 31, 2018 12:02 pm
by NCPaul
It can also be used in place of fat back, I count it as 2/3 fat. You'll need to trim away the glandular material from the inside face. Jowl is slightly softer than back fat (you'll find this out if you have to skin them).

Re: Pig Jowl

PostPosted: Wed Jan 31, 2018 8:12 pm
by wheels
On that subject, they're very good at 5 - 10% in hot dog type sausage.

Phil