Heritage Pork – Jowl (2-2.5lbs)

A rich, fatty cut from the chin of the pig, jowl is most typically cured for guanciale.  Jowl can be deep-fried for pastas creating a crispy, fatty, dense, and delicious treat. It can also be cut into lardons and rendered for numerous applications. The jowl is different from the cheek and each piece weights about two pounds

About Our Heritage Pork:

• Frozen and Vacuum sealed to lock in flavor and freshness
• Humanely raised on pasture
• 100% antibiotic-free
• Raised by independent family farmers
• Heritage pork has more marbling resulting in more tender and juicy meat