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.
The secret to all great cooking is to start off with great ingredients, and nothing beats our storied Heritage breeds — Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, Large Black, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.