Pork Jowl

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BASIC INFO

Names: jowl bacon · guanciale (gwan-CHAH-leh)

Animal: pig

About: These cured, smoked pork cheeks are popular in the Southern United States where they’re traditionally eaten with black-eyed peas and collard greens. In Italy, they’re rub with salt, black pepper, sugar, and other spices, then let it sit for 3 days to produce Guanciale.

Why is it better than bacon? For one, pork jowl is thicker—even compared to thick-cut. Bacon is thin with a satisfying salty crunch while pork jowl is crispy on the outside and juicy on the inside.

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HEALTH INFO

…debatable. Heaven in moderation.

Replaces: bacon

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WHERE TO BUY

Store: the specialty meat section of your grocery store · your local butcher

Online: iGourmet

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HOW TO STORE

Keep in the fridge for up to 1 week, or freeze up to 1 year.

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RECIPES

Better than Bacon Quiche 

Spaghetti Alla Carbonara 

Pork Jowl BLT

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