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.
Hog Jowl and its advantages
- Thread starter tjkoko
- Start date
Joe T Gomez
TVWBB Pro
Really tasty when you made pinto beans an bulk eye peas just drop a Chunk cook all together 
Brock Gingery
TVWBB Super Fan
I think it is what the italians use to make Guanciale, which is used in several dishes such as Carbonara and Alla Gricia.
timothy
TVWBB 1-Star Olympian
I've done it a few times, need to source some more locally.
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Pork jowl.
From a pig we bought local last year. I'll slice it tomorrow after a overnight rest in fridge. Used 1 chunk of hickory and sugar maple.
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veeeery rich tasting bacon.I've done it a few times, need to source some more locally.
Pork jowl.
From a pig we bought local last year. I'll slice it tomorrow after a overnight rest in fridge. Used 1 chunk of hickory and sugar maple.