Pork jowls are the cheeks of a pig, known for their rich, fatty texture and bold, savory flavor. They are often cured or smoked, and are a key ingredient in many traditional dishes, particularly in Southern and Italian cuisines. The meat is marbled with fat, making it tender and flavorful when cooked slowly. Pork jowls are commonly used in dishes such as collard greens, beans, or stews, where the fat renders down to add depth and richness to the dish. They can also be sliced thin and fried, creating a crispy, bacon-like texture. In addition to their culinary uses, pork jowls are often featured in the production of products like guanciale, an Italian cured meat.
