Pork JowlRegular price $55.49
A rich fatty cut from the chin of the pig jowl is most typically cured for guanciale — many a burgeoning curemaster have had great success curing our supremely meaty and marbled jowls. But jowl is also delicious without curing and can be deep-fried for pastas creating a crispy fatty dense and delicious treat. It can also be cut into lardons and rendered for numerous applications. The jowl is different from the cheek and each piece weights about two pounds. 10 lb total, skin-off.