Skin off Jowl: A rich fatty cut from the chin of the pig, jowl is most typically cured for guanciale, or smoked. But others deep fry it in small chunks for a fatty, dense, and delicious treat. Jowl meat has a lot of muscle and collagen, so it works well as a braised dish, and can be finished in a frying pan to give the outside a nice crispy exterior.
All our pork is from pasture raised, hormone and antibiotic free animals. They are raised with care using traditional methods guaranteed to produce the very best tasting meat. Our pork comes from Certified Humane Berkshire pigs or Animal Welfare Approved Red Wattle pigs and are processed at a Certified Humane facility. Our other breeds include Duroc, Gloucestershire Old Spots, Large Black, Mulefoot, and Tamworth.
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