FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
A whole rare-breed pork jowl supplied fresh and uncured, with the glands trimmed off. Selected from the larger jowls and particularly suited to home-curing as guanciale or jowl bacon, as well as long, slow cooking.
£10.50
Pork jowl is the whole cheek and lower jaw area of the pig, containing both rich meat and a substantial covering of fat. This product is supplied as a whole fresh jowl weighing approximately 1.2–1.5kg, with the glands trimmed off.
This is the whole jowl. Grid Iron’s Oyster Cut Pork Cheeks are different: they are the individual meat muscle taken from within the jowl and sold separately for cooking. Choose the whole jowl when you want the full cut for curing or slow cooking.
Guanciale is a cured and air-dried product made from pork jowl. This product is supplied fresh and uncured, giving you the starting cut if you want to cure your own guanciale or jowl bacon at home.
The combination of meat and fat also makes whole pork jowl well suited to slow braising and other long-cooked dishes.
Browse our Home Charcuterie & Bacon Making range for other home-curing ingredients and cuts.
James (verified owner) –
I used this to cure and dry my own guanciale for the first time. Very happy with results. Happy to provide pictures of finished product but the review system does not allow me.
Daniela Ciobanu (verified owner) –
Tom Molyneux (verified owner) –
Ally Weng (verified owner) –
to some ppl like me, I like fatty meat, Pork Jowl is a great cut and I am very happy to find it, slow-grill for 2hrs, so juicy good ^^
AdamAitch (verified owner) –
Excellent for curing, but definitely worth doing a quick check for glands as of the eight I bought more than half still had glands in.
Edgar Ernstbrunner (verified owner) –
These Rare Breed Pork Jowls are the perfect ingredient for Jota (Venetian bean / sauerkraut / pork soup), but should equally well work in other Central European pork jowl (“Schweinsbacke”) dishes
And they’re generously priced, the naturally very fatty cuts still containing a good proportion (about 30%) of meat. Let’s hope for continued availability.
Vera Iles (verified owner) –
Great way to buy good quality pork jowls. Bring on the bacon and guanicale…
Duo Long (verified owner) –
Almost place an order for this item, always good!!!
Iris Martin (verified owner) –
Very rare to find, very pleased with the quality
John Boulton (verified owner) –
Wonderful! and for carbonara cannot be beaten. Good stuff.
Robert Goodwin (verified owner) –
Good size for curing. Just make sure to remove any glands.
Daniel Olivier-Argyle (verified owner) –
I cured this and smoked it for use with pasta. The cheek meat has done a lot of work, so the flavour is quite strong and a little goes a long way. There’s more fat than on this than a commercial pig, so if you cure it and serve with pasta, make sure you cut into small pieces.
Maxine Clark (verified owner) –
Rare breed, beautifully butchered pork jowls (I am making guanciale) and affordable. Great packaging and speedy delivery (I also ordered a cote de boeuf to make it up to Freepost) It was really fab – a treat and lasted me 2 meals +. I’ll be back!
Normunds Cukermanis (verified owner) –
Alan Major (verified owner) –
Good size. Cured well with a good taste.