Pasture-Raised Smoked Pork Jowl: A Culinary Delight Understanding and Cooking This Unique Ingredient What is Pasture-Raised Smoked Pork Jowl? Pasture-raised smoked pork jowl, also known as guanciale in Italian cuisine, is a flavorful cut of meat that comes from the cheek of the pig. The term "pasture-raised" indicates that the pigs were raised in a natural environment with access to open pastures, which often results in higher-quality meat with better flavor and texture. The jowl is smoked to enhance its taste, giving it a rich, smoky flavor that adds depth to various dishes. Nutritional Benefits Pasture-raised pork jowl is packed with essential nutrients, including proteins and healthy fats. Because the pigs are raised on a natural diet, the meat tends to be higher in omega-3 fatty acids, which are beneficial for heart health. Additionally, it contains vitamins and minerals such as B vitamins, iron, and zinc. How to Cook Pasture-Raised Smoked Pork Jowl Cooking pork jowl can bring out its unique flavors and make it a star ingredient in your dishes. Here are some popular methods to prepare and cook this delightful cut: 1. Sautéing • Thinly slice the smoked pork jowl. • Heat a skillet over medium-high heat and add the slices to the pan. • Sauté the slices until they become crispy and golden brown, about 3-5 minutes per side. • Remove from the skillet and drain on paper towels to remove excess fat. • Use as a garnish for soups, salads, or pasta dishes. 2. Slow Cooking • Cut the pork jowl into small cubes or chunks. • Add the meat to a slow cooker with your choice of vegetables, herbs, and broth. • Cook on low heat for 6-8 hours or until the meat is tender and flavorful. • Serve as a hearty stew or incorporate into other dishes like beans or lentils. 3. Grilling • Marinate the pork jowl in your favorite marinade for at least an hour. • Preheat your grill to medium-high heat. • Grill the pork jowl slices or chunks, turning occasionally, until they are charred and cooked through, about 10-15 minutes. • Remove from the grill and let rest for a few minutes before serving. 4. Braising • Season the pork jowl with salt, pepper, and any other spices of your choice. • In a large pot, heat some oil and sear the jowl on all sides until browned. • Add aromatic vegetables like onions, carrots, and celery, and pour in enough broth or wine to cover the meat halfway. • Bring to a boil, then reduce the heat and let it simmer for 2-3 hours until the meat is tender. • Serve with the reduced sauce over mashed potatoes or polenta. Conclusion Pasture-raised smoked pork jowl is a versatile and delicious ingredient that can elevate your culinary creations. Whether you choose to sauté, slow cook, grill, or braise it, the rich flavors and tender texture will surely impress. Enjoy experimenting with this flavorful cut and discover new favorite recipes along the way. HAPPY PIGS MAKE TASTEY PORK! Pasture raised on Organic Farm – Certified Regenerative. Heritage Breed – Mangus Pigs About Our Pork • Our pork is born and raised on our farm in Deputy, Indiana. • It is processed by a USDA – Trackside Butcher Shoppe local, family owned processing plant in Campbellsburg, KY • Our pigs are never fed steroids, antibiotics, or hormones • Our pigs are pastured raised with plenty of room to run, play and root around USA / Indiana / Jefferson County