What is Smoked Pork Jowl?

Smoked pork jowl is a flavorful and versatile cut of meat that is made from the cheek of the pig. It is typically smoked and cured, giving it a rich, smoky flavor and a tender texture. Smoked pork jowl can be used in a variety of dishes, including soups, stews, salads, and sandwiches.

Nutritional Value of Smoked Pork Jowl

Smoked pork jowl is a good source of protein, fat, and vitamins. A 1-ounce serving of smoked pork jowl contains:

Calories: 110
Fat: 9 grams
Protein: 10 grams
Carbohydrates: 0 grams
Fiber: 0 grams
Sodium: 220 milligrams
Vitamin B12: 0.2 micrograms
Niacin: 1.5 milligrams
Zinc: 1.3 milligrams

Health Benefits of Smoked Pork Jowl

Smoked pork jowl is a good source of several nutrients that are essential for good health. These nutrients include:

Protein: Protein is essential for building and repairing tissues, and it is also important for the production of hormones and enzymes.
Fat: Fat is an important source of energy, and it also helps to protect the body’s organs and tissues.
Vitamin B12: Vitamin B12 is essential for the production of red blood cells, and it is also involved in the metabolism of carbohydrates and proteins.
Niacin: Niacin is important for the production of energy, and it is also involved in the metabolism of fats and proteins.
Zinc: Zinc is essential for the immune system, and it is also involved in the metabolism of proteins and carbohydrates.

How to Cook Smoked Pork Jowl

Smoked pork jowl can be cooked in a variety of ways, including:

Braising: Braising is a cooking method that involves browning the meat in a pan and then simmering it in a liquid until it is tender.
Searing: Searing is a cooking method that involves browning the meat in a pan over high heat.
Grilling: Grilling is a cooking method that involves cooking the meat over an open flame.
Slow-cooking: Slow-cooking is a cooking method that involves cooking the meat at a low temperature for a long period of time.

Smoked Pork Jowl Recipes

There are many delicious recipes that you can make with smoked pork jowl. Here are a few of our favorites:

Smoked Pork Jowl with Collard Greens: This classic Southern dish is made with smoked pork jowl, collard greens, and a variety of spices.
Smoked Pork Jowl and Bean Soup: This hearty soup is made with smoked pork jowl, beans, and a variety of vegetables.
Smoked Pork Jowl Tacos: These tacos are made with smoked pork jowl, tortillas, and your favorite toppings.
Smoked Pork Jowl Salad: This salad is made with smoked pork jowl, lettuce, tomatoes, and a variety of other vegetables.

Where to Buy Smoked Pork Jowl

Smoked pork jowl can be found at most grocery stores and butcher shops. You can also buy smoked pork jowl online from a variety of retailers.

Smoked pork jowl is a delicious and versatile cut of meat that can be used in a variety of dishes. It is a good source of protein, fat, and vitamins, and it is also relatively easy to cook. If you are looking for a new and exciting way to enjoy pork, give smoked pork jowl a try.

I Smoked Pork Jowl on my Offset Smoker and the Results Were Amazing!

FAQ

What does smoked pork jowl taste like?

You can use the jowl in your cooking just as you would bacon. The flavor is very much akin to bacon, but it actually has this silky-smooth texture on the tongue, and there’s an exceptional whole lot of flavor from each strip.

Are pork jowls the same as bacon?

Jowl is similar in composition to bacon—it has tender meat layered between white strips of fat that cook up nice and crispy on a skillet. But jowl is not as uniform as bacon. It has larger and fewer layers of fat and meat, unlike pork belly, which has thinner more numerous individual layers.

What is another name for pork jowl?

Guanciale – Gourmet Guide Guanciale is cured unsmoked Italian pig jowls or cheeks. The word Guanciale comes from the Italian word guancia, meaning “cheek”.

Is pork jowl meat good?

The jowls are the biggest cut of meat on the head. They are fatty and delicious and can be used to make an Italian smoked meat called “guanciale” which is similar to bacon but fattier. The cheeks are a small cut located above the jowl that is generally put into trim to make ground/sausages. The jowl can also be ground.