It’s a New Year’s staple in the South.
It tastes a lot like bacon but has a silkier texture.
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What Is Hog Jowl?
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Logistically, hog jowl is the cheek of the hog.
The cut is known for its rich marbling and tender texture.
Hogs dont use their jowl muscle much.
The tough rind can be removed, and the hog jowl can be sliced like bacon.
How Do You Prepare Hog Jowl?
Any Southerner knows bacon is magic for vegetables like Brussels sprouts or incorn medleyslike maque choux.
Hog jowl amps those dishes up with umami and a more buttery texture.
Why Do We Eat Hog Jowl On New Years?
The high-fat content and rich flavor of hog jowls signify wealth in the coming year in the American South.
In China, jowls are braised or slow-cooked in stews, vegetables, and buns.
Frequently Asked Questions
Hog jowl is typically an inexpensive cut of meat.
Freeze hog jowls or enjoy them within five days of preparing.
With proper packaging, hog jowls should freeze for up to three months.
