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.