Pork Jowl

From the cheek area of the pig, just below the eyes and along the jawline.

Characteristics:

• A smaller cut, but prized for its high fat content with streaks of lean meat (similar to pork belly, but richer).

• Can be sold fresh, cured, or smoked.

• In cured form, especially in Italy, it’s known as guanciale.

Brands: Costa Food Meat, Seara
Origin: Spain
Packing: KILO

Dishes:

• Guanciale (Italy) – cured pork jowl, the essential base for Carbonara and Amatriciana pasta.

• Southern U.S. soul food – smoked jowl used like bacon in beans and greens.

• Chinese dishes – braised pork jowl or stir-fried slices.

• Grilled pork jowl (Kor Moo Yang Kratiem Prik Thai) – Thai-style garlic pepper jowl.