The jowl, alternately called jowl bacon, is historically a big part of southern cuisine when cured and smoked. Jess and Brian Laggis, who apprenticed with us, spent time teaching in Korea where this was a delicacy (although if making the recipe substitute jowl for the sidemeat and cut into thin strips, then salt and pepper strips before grilling).
This product is sold by the pound with packages averaging 2 – 1/2 pounds. The price is an approximation based on the average weight of the cut so we will adjust the cost on your order once we pull this product from inventory.
Reviews
There are no reviews yet.