Hog Jowls

[flyinglentris]

I don't think I have ever had hog jowl bacon. Photos of it seem to suggest that it is fattier than pork belly bacon. The flavor is otherwise said to be not much different.

Has anyone got a preference for pork cheek bacon?

 

[karadekoolaid]

Isn´t it the same as what the Italians call "guanciale"?

 

[rascal]

I've had beef cheeks but not pork, should be ok??

Russ

 

[caseydog]

Isn´t it the same as what the Italians call "guanciale"?

I think so, although the American version would probably be cured and smoked, not just cured.

CD

 

[flyinglentris]

Isn´t it the same as what the Italians call "guanciale"?

Exactly so.

 

[karadekoolaid]

Essential in pasta carbonara I´ve been told; although I can´t be sure I´ve ever tried it. what I´ve eaten may have been bacon.

 

[flyinglentris]

Essential in pasta carbonara I´ve been told; although I can´t be sure I´ve ever tried it. what I´ve eaten may have been bacon.

Hog jowl meat is bacon, but the usual bacon is belly meat, not cheek.

 

[medtran49]

True guanciale is made with hog jowls. We bought some fresh ones once to make guanciale since we couldn't find it anywhere but then found some the same day, so I used the jowls to make speck, a cross between Italian and Austrian speck.