Smoked Pork Jowl Bacon
sliced, uncured
Old-fashioned bacon, with the same flavor and taste you love - and none of the artificial nitrates you want to avoid. The wide slices are perfect for thick-cut bacon lovers. Made from our 100% woodland-raised pigs.
*Frozen when fresh and packed in a vacuum sealed package.
Pork jowl bacon has a long culinary history. It's been used for decades, and I honestly don't understand why it went out of fashion. Let's bring it back!
As opposed to "regular" bacon, which comes from the pork belly, jowl bacon is cut from the pig's cheek. It's smooth and delicate, with a flavor and texture that makes it nearly identical to bacon.
The only difference you'll probably notice? The pieces are wider and shorter - an ideal choice for those who love thick-cut bacon, or who love wrapping bacon around their favorite treats, like jalapeños or figs.
We love to fry and eat as is, the way we would with regular bacon. You can also add it to greens or beans, use it in place of guanciale (the cured form of jowl bacon) in spaghetti alla carbonara, or add it to stone-ground grits.
Like other "underutilized" cuts, jowl bacon emerged as a way to use every part of the pig. It's an old-fashioned way of getting as much bacon as possible from the pig - and ensuring that no part would go to waste.
As opposed to "regular" bacon, which comes from the pork belly, jowl bacon is cut from the pig's cheek. It's smooth and delicate, with a flavor and texture that makes it nearly identical to bacon.
The only difference you'll probably notice? The pieces are wider and shorter - an ideal choice for those who love thick-cut bacon, or who love wrapping bacon around their favorite treats, like jalapeños or figs.
We love to fry and eat as is, the way we would with regular bacon. You can also add it to greens or beans, use it in place of guanciale (the cured form of jowl bacon) in spaghetti alla carbonara, or add it to stone-ground grits.
Like other "underutilized" cuts, jowl bacon emerged as a way to use every part of the pig. It's an old-fashioned way of getting as much bacon as possible from the pig - and ensuring that no part would go to waste.
Our farming practices prioritize the health of our land and animals and you! Here's what sets our pork apart:
✓ Our hogs are raised in their natural habitat - the forest. They're outdoors all day, 365 days a year. They spend their days foraging for plants and nuts and bugs, rooting, and taking mud baths.
✓ Our hogs are fed a local, 100% traceable feed. And, of course the feed is GMO-free, too.
✓ Our hogs help replenish and restore the land. Hogs make manure, and manure is the best natural fertilizer for the land. And, it requires no extra inputs like bags or fuel to transport it!
These practices result in delicious pork with full flavor and the best nutrition possible.
✓ Our hogs are raised in their natural habitat - the forest. They're outdoors all day, 365 days a year. They spend their days foraging for plants and nuts and bugs, rooting, and taking mud baths.
✓ Our hogs are fed a local, 100% traceable feed. And, of course the feed is GMO-free, too.
✓ Our hogs help replenish and restore the land. Hogs make manure, and manure is the best natural fertilizer for the land. And, it requires no extra inputs like bags or fuel to transport it!
These practices result in delicious pork with full flavor and the best nutrition possible.
When compared to conventional pork, woodland-raised pork like ours contain 2.4x more quality saturated fats, 2.8x more vitamin D, 2x more vitamin E, and 2x more beta-carotene (vitamin A). It contains more nutrition, which means you are nourishing your body.
Our pork jowl bacon will last up to a year in the freezer! Once thawed, it will last 1-2 weeks in the fridge.
