Hog Jowl and its advantages



TVWBB All-Star
Consider it a rich chunk of bacon. Fatty and rich tasting, it slides amicably down your throat. It's extra content of fat gives French patee more smoothness and spreadability and that extra richness. I strongly recommend it be substituted for regular pork fat in your recipes for sausages and burgers.


TVWBB Olympian
I've done it a few times, need to source some more locally.