About This Food
Pork jowl is a fatty cut of meat along the side of the head. It is most commonly found smoked and cured, and is used as flavoring for other foods. Jowls are sold with the skin removed.
Information
Other names: joue, Guanciale
Physical Description
Colors: brownish pink
Tasting Notes
Flavors: Salty, rich, meaty, fatty
Mouthfeel: Dense, Fatty
Food complements: Bay leaves, Black pepper, Collard greens, Garlic, Kale, Lemons, Marjoram, Mustard seed, Thyme, Vinegar, Beans.
Beverage complements: Beer
Substitutes: Salt pork
Selecting and Buying
Buying: Found in specialty or ethnic markets.
Preparation and Use
Pork jowl, or guanciale as it is called in Italian, is commonly used in dishes such as pasta all'amatriciana and spaghetti alla carbonara. It is also used to season dishes such as beans, greens, lentils and more.