Raw Pork Jowl (whole)
The perfect foundation for making your own jowl bacon or guanciale! Cure or smoke this whole jowl on your own to take total control of your food - and tap into old-fashioned ways of preserving meat.
*Frozen when fresh and packed in a vacuum sealed package.
Want to really become knowledgeable about traditional food? Use pork jowl to cure your own meat!
Pork jowl is the foundation for two types of delicious meat: jowl bacon and guanciale. Guanciale is an Italian delicacy - salt-cured pork jowl (AKA cheek meat) that's aged for at least three months.
Cure or smoke the whole jowl, and then slice, fry, and eat for weeks (or months). It's one of the best ways to have a lot of delicious "bacon"-type meat, at a fraction of the price. Plus, you'll develop your own knowledge about how to preserve food for yourself.
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.
Pork jowl is the foundation for two types of delicious meat: jowl bacon and guanciale. Guanciale is an Italian delicacy - salt-cured pork jowl (AKA cheek meat) that's aged for at least three months.
Cure or smoke the whole jowl, and then slice, fry, and eat for weeks (or months). It's one of the best ways to have a lot of delicious "bacon"-type meat, at a fraction of the price. Plus, you'll develop your own knowledge about how to preserve food for yourself.
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 will last up to a year in the freezer! Once thawed, it will last 1-2 weeks in the fridge. If you cure it into bacon, it will last for months in the fridge.
