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Jowl

 

 

Pork jowl (alternately called jowl bacon or, especially in the Southern United States, hog jowl) is cured and smoked cheeks of pork. Jowl meat may be chopped and used as a garnish, similar to bacon bits, or served in sandwich form or as a binding ingredient in pork liver sausages such as liverwurst and braunschweiger.

Because pork jowl is cured, like many other cuts of pork, it has been a traditional wintertime food as it is able to be stored for long periods of time without refrigeration.