Pork · Jowl
Pork Jowl (Hog Jowl)
The cheek of the hog. Fatty and rich, a Southern tradition when smoked or cured and cooked with black-eyed peas.
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| Animal | Pork |
|---|---|
| Section | Jowl |
| Bone | Boneless |
| Tenderness | Tough, needs slow cooking |
| Also called | hog jowl, jowl, pork cheek, jowl bacon |
Best ways to cook it
- Braise
- Slow cook
- Smoke
- Fry
About this cut
What it is and how to use it
The jowl is the cheek area of the hog's head. It is rich in fat, with streaks of meat, and is often cured and smoked like bacon, then sliced and fried or simmered with greens and beans. In the South, hog jowl is a traditional New Year's Day dish with black-eyed peas. The leaner cheek meat inside is also braised on its own.
Cook’s tipSlice smoked jowl thin and fry until crisp, or simmer it with beans or greens for flavor. Fresh cheek needs slow braising.
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Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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