Pork Jowls (1.5-2 lbs)

Idaho Pasture Pork Jowls 

• Raised Like a Cow: Our Idaho Pasture Pigs graze freely on open pasture — producing pork with richer flavor and superior quality
• Rich & Deeply Flavorful: The jowl is a well-worked muscle with exceptional fat marbling and bold, savory flavor
• The Guanciale Cut: The same cut used in authentic Italian guanciale — prized by chefs for its superior fat quality and flavor
• Incredibly Versatile: Cure it, smoke it, braise it, or render it low and slow for a luxurious cooking fat
• Nose-to-Tail Philosophy: Honoring the whole animal with nothing wasted and everything utilized
• Frozen & Shipped with Dry Ice: Frozen at peak freshness and packed with dry ice to arrive in perfect condition

The Chef’s Secret Cut:

Pork jowl is one of the most flavorful and underutilized cuts from the whole pig. Rich in intramuscular fat and deeply savory, it’s the cut behind guanciale — the Italian cured jowl that’s the traditional base for carbonara and amatriciana. But you don’t have to cure it to enjoy it. Slow-braised, it becomes meltingly tender. Smoked, it develops a deep, rich bark. Sliced and pan-fried, it crisps up beautifully like the most flavorful bacon you’ve ever had.

Try it braised low and slow in white wine and aromatics until fork-tender, or cure it with salt, pepper, and herbs for a few weeks to make your own guanciale at home. It’s also excellent smoked whole and sliced thin, or rendered down for a rich cooking fat with incredible depth of flavor.

Quality You Can Taste:

The difference between pasture-raised and conventional pork is unmistakable. Our Idaho Pasture Pigs’ natural diet and stress-free environment result in pork with superior flavor, better fat quality, and the peace of mind that comes from knowing exactly where your food comes from.

Each package is vacuum-sealed and frozen at peak freshness, then shipped with dry ice to ensure it arrives in perfect condition. A cut worth discovering — once you cook with jowl, you’ll wonder why you waited so long.