Pork Jowl - avg 3.88lb

Jowl is cut from the cheek and jaw of the hog — a deeply fatty, incredibly tender cut that's been prized in Italian (guanciale), Southern, and Asian cuisines for centuries. Because of the high fat content, it cooks into something silky and rich. Braise it, render it down for a pasta sauce, or cure it for your own guanciale. If you've never cooked with it, it's worth the experiment.

This is a flat rate box, weights will vary.

Our pigs are raised outside on real green pasture — not a concrete slab or a barn with a window. Farmer Keith feeds them a certified organic, soy-free blend of small grains like wheat, barley, and split peas, which slows their growth and produces pork that's richer, more flavorful, and noticeably different in color and quality. You won't find pork raised like this at any grocery store. No growth drugs. No soy. No shortcuts.