Where to Buy Pork Jowl: A Comprehensive Guide
Pork jowl, the flavorful cut of meat from a pig’s cheek, can be found in a variety of locations, ranging from specialty butcher shops and ethnic grocers, to, increasingly, some well-stocked supermarkets. Your best bet is to explore beyond the mainstream to secure the highest quality.
Pork Jowl: An Underrated Culinary Gem
Pork jowl, often overshadowed by its more popular cousin, bacon, deserves a spot in every adventurous cook’s repertoire. Its rich flavor and versatility make it a culinary gem, capable of elevating dishes from humble beans to sophisticated pasta sauces. Understanding its origins, benefits, and uses will empower you to find the best source and unlock its full potential.
What Exactly is Pork Jowl?
Pork jowl is essentially the cheek of a pig. It’s a fatty cut, similar to bacon, but with a richer, more pronounced pork flavor. In many cuisines, it’s cured and smoked, becoming guanciale (Italian) or hog jowl bacon (Southern US). Uncured pork jowl is also prized for its ability to add depth and flavor to slow-cooked dishes.
Why Cook with Pork Jowl?
The benefits of cooking with pork jowl are numerous:
- Intense Flavor: The high fat content renders beautifully, releasing a deep, porky richness that infuses the entire dish.
- Versatility: It can be cured, smoked, rendered for its fat, or used fresh in stews and braises.
- Affordability: Generally, pork jowl is less expensive than other cuts of pork, making it a budget-friendly option.
- Culinary Traditions: It’s a key ingredient in many traditional dishes around the world, connecting you to culinary heritage.
Where to Find Pork Jowl: Your Shopping Guide
Finding pork jowl requires a bit of sleuthing, but the effort is well worth it. Here are your best bets:
- Butcher Shops: Independent butcher shops are your most reliable source for high-quality pork jowl. They often source their pork locally and can offer cuts tailored to your needs.
- Ethnic Grocers: Italian, Southern, and Asian grocers are excellent places to look. They often carry cured (guanciale) and uncured pork jowl as part of their traditional offerings.
- Farmers Markets: Local farmers markets can be a goldmine, especially if you’re looking for pasture-raised pork jowl. Talk to the farmers about their pork and their cuts.
- Specialty Meat Suppliers: Companies that focus on supplying high-quality or unusual cuts of meat online are a growing option. Check shipping costs and quality guarantees.
- Well-Stocked Supermarkets: Larger supermarkets, particularly those with a diverse clientele or a focus on specialty foods, are increasingly likely to carry pork jowl, either in the meat case or behind the butcher counter.
Fresh vs. Cured Pork Jowl: What’s the Difference?
Understanding the difference between fresh and cured pork jowl is essential:
| Feature | Fresh Pork Jowl | Cured Pork Jowl (e.g., Guanciale) |
|---|---|---|
| Processing | Unprocessed, raw pork | Cured with salt, spices, and sometimes nitrates/nitrites |
| Flavor | Mild pork flavor | Intense, salty, and porky flavor |
| Texture | Firm, fatty | Firm, but slightly drier |
| Use | Braises, stews, rendering fat | Pasta sauces, charcuterie boards |
| Preservation | Requires refrigeration or freezing | Longer shelf life |
Identifying Quality Pork Jowl
When selecting pork jowl, look for the following indicators of quality:
- Color: The meat should be a healthy pink color. Avoid cuts that are gray or brown.
- Fat: The fat should be white or slightly off-white, and well-distributed throughout the meat.
- Smell: It should have a fresh, clean pork smell. Avoid any cuts that smell sour or off.
- Firmness: The meat should be firm to the touch, not slimy or mushy.
Common Mistakes When Buying Pork Jowl
- Assuming all grocery stores carry it: It’s not a standard cut in all supermarkets, so you may need to search beyond the usual options.
- Not asking the butcher: Even if it’s not on display, the butcher might have it in the back or be able to order it for you.
- Confusing it with bacon: While similar, pork jowl has a different flavor profile and requires different cooking methods than bacon.
- Not considering the source: Opt for pork from farms that prioritize humane animal treatment and sustainable practices.
Using Pork Jowl Fat: Liquid Gold
Rendering the fat from pork jowl results in a flavorful cooking fat that can be used in countless dishes. It adds a richness and depth that is unparalleled. The remaining crispy bits (cracklings) are a delicious snack!
Preparing Pork Jowl: A Quick Overview
Whether you’re curing it, rendering it, or using it fresh, proper preparation is key:
- Rinse: Rinse the pork jowl under cold water and pat it dry.
- Trim (optional): Trim off any excess skin or membranes, if desired.
- Cut: Cut into the desired size for your recipe (e.g., lardons, cubes, slices).
- Cook: Cook according to your recipe, ensuring it reaches a safe internal temperature.
Cooking Tips for Pork Jowl
- Low and slow is best: Pork jowl benefits from slow cooking methods, which allow the fat to render and the meat to become tender.
- Don’t overcrowd the pan: When rendering fat, cook in batches to ensure even browning.
- Salt is your friend: Pork jowl can handle a generous amount of salt, which helps to draw out moisture and enhance the flavor.
- Experiment with flavors: Pork jowl pairs well with a variety of herbs, spices, and aromatics.
Frequently Asked Questions (FAQs)
Can I substitute bacon for pork jowl in a recipe?
While bacon can be used as a substitute, it won’t provide the same depth of flavor as pork jowl. Bacon tends to be smokier and saltier, while pork jowl has a richer, more pork-centric taste. Consider adjusting the seasoning accordingly if substituting.
Is pork jowl the same as guanciale?
Guanciale is a type of pork jowl, specifically Italian-cured pork jowl. Guanciale is typically seasoned with salt, pepper, and other spices and then air-dried for several weeks. This curing process gives it a distinct flavor and texture.
What is the best way to render pork jowl fat?
Cut the pork jowl into small pieces, place in a heavy-bottomed pot over low heat, and cook slowly until the fat has rendered and the cracklings are golden brown. Strain the fat through a fine-mesh sieve and store it in an airtight container in the refrigerator. Do not rush this process; low and slow is key.
How do I store pork jowl?
Fresh pork jowl should be stored in the refrigerator and used within 2-3 days. Cured pork jowl (like guanciale) can be stored in the refrigerator for several weeks, tightly wrapped. For longer storage, both fresh and cured pork jowl can be frozen.
What are some traditional dishes that use pork jowl?
Pork jowl is a key ingredient in many traditional dishes, including carbonara (using guanciale), Southern-style collard greens, and various types of stews and braises from around the world.
Is pork jowl healthy?
Pork jowl is high in fat, so it should be consumed in moderation. However, it also contains essential nutrients, such as protein and vitamins. As with any food, balance is key.
What kind of pork jowl is best to buy?
The best kind depends on your intended use. If you’re making carbonara, guanciale is the obvious choice. If you’re rendering fat or adding flavor to a stew, fresh pork jowl is ideal.
How much does pork jowl typically cost?
Pork jowl is generally less expensive than other cuts of pork, such as bacon or pork chops. Prices vary depending on the source and location, but you can typically find it for a reasonable price per pound.
Can I order pork jowl online?
Yes, many online retailers specialize in high-quality meats and offer pork jowl for purchase. Just be sure to check the shipping costs and quality guarantees before ordering.
What is the shelf life of pork jowl bacon (hog jowl bacon)?
Hog jowl bacon, once opened, should be consumed within 5-7 days if stored properly in the refrigerator. Always follow the “use-by” date printed on the package.
Can I make my own guanciale at home?
Yes, making guanciale at home is possible, but it requires patience and attention to detail. There are many recipes available online, but it’s important to follow them carefully to ensure safety and prevent spoilage.
What are the best herbs and spices to pair with pork jowl?
Pork jowl pairs well with a variety of herbs and spices, including garlic, rosemary, thyme, black pepper, red pepper flakes, and bay leaf. The specific choice depends on the dish you’re making.