Pork Jowel



Whole pigs Jowel from our local supplier. There are so many different recipes for this product but more often that not they’re cured to some extent. In the world of Bacon making and Charcuterie, nothing beats the cured Pigs Jowel. When cured with thyme, juniper, garlic and rosemary, the cheeks are then allowed to dry which produces “Guanciale” the finest Bacon there ever was. Always very fatty but so rich and flavoursome it’s amazing.