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Pork jowl is a tender, juicy cut from behind the pig's cheek. Different food traditions have used it as a fresh or cured product. Italians use this cut to make guanciale; the Spanish refer to it as secreto de papada. It boasts off-the-charts marbling that crisps up when cooked. This cut is fresh, uncured, and skinless.
Sold frozen
From heritage hogs pasture-raised by Tulip Tree Gardens in Beecher, Illinois.
