A rich, fatty cut from the chin of the pig, jowl is most typically cured for guanciale — many a burgeoning curemaster have had great success curing our supremely meaty and marbled jowls at home. But jowl is also delicious without curing and 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.
Packages sizes vary by weight:
• Small- up to 1.75 lbs I $20
• Medium- 1.75-2 lbs I $24
• Large- over 2 lbs (whole) I $36
**Local farm customers- available fresh, never frozen.