Hog Jowl

I just ordered some more jowl for myself from Burghers, for those of you that haven't tried it, I highly recommend this wickedly good cut of the hog, fried up like bacon with a more intense flavor, if you can believe that. Anyone here ever had it? It's not easy to find!
http://www.smokehouse.com/

I haven't had hog jowl, but I have noticed several upscale places here are featuring pork belly in different guises. It may be good, but the name completely turns me off. Is this a new wide-spread fad or is it local? 

I personally use Cumberland Gap Smoked Pork Jowl to flavor many of the things that I love to make including baked beans, mixed greens and other things including breakfast baon. l made breakfast just yesterday with five large slices of the smoked hog jowl with three eggs over well with well buttered toast with grape jelly.  Outstanding.
 
My grandfather owned a 300 acre farm near Cumberland Gap near the tri state area and he introduced me to this product.  I have written about him many times on this site about hog killing time in Thanksgiving time and after his demise, finding liquor in his house that had been stored for better than 50 years.  Tough stuff.
 
If you like smoked hog jowl, I personally believe you will enjoy this product.
http://davescupboard.blogspot.com/2010/01/cumberland-gap-hickory-smoked-sliced.html
 
Paul E. Smith
Knoxville, TN

Italians know it as guanciale, and it is delicious. I bought some recently at a local Italian specialty store instead of pancetta  to make linguine alla carbonara.

chewingthefat


I just ordered some more jowl for myself from Burghers, for those of you that haven't tried it, I highly recommend this wickedly good cut of the hog, fried up like bacon with a more intense flavor, if you can believe that. Anyone here ever had it? It's not easy to find!
http://www.smokehouse.com/

 
Real easy to find out here in the country where I live. Yes it is some tasty eats. I use it in bean soups.

I sliced some more of the Cumberland Gap Hog Jowl for a evening breakfast of fried eggs, hog jowl bacon, toast and molasses along with some famous Tennessee tea (Jack Daniels).
 
Great dinner.
 
Paul E. Smith
Knoxville, TN

mbrookes


I haven't had hog jowl, but I have noticed several upscale places here are featuring pork belly in different guises. It may be good, but the name completely turns me off. Is this a new wide-spread fad or is it local? 

I have Pork Belly on the menu here, it is delicious. Simply put, it is uncured bacon, I smoke it for 14 hours, cool it, slice it to order, and fry it to a lite brown, sandwich or platter,. A fiver says you'd love it! We ain't upscale but Pork Belly is becoming all the rage!

chewingthefat

mbrookes


I haven't had hog jowl, but I have noticed several upscale places here are featuring pork belly in different guises. It may be good, but the name completely turns me off. Is this a new wide-spread fad or is it local? 

I have Pork Belly on the menu here, it is delicious. Simply put, it is uncured bacon, I smoke it for 14 hours, cool it, slice it to order, and fry it to a lite brown, sandwich or platter,. A fiver says you'd love it! We ain't upscale but Pork Belly is becoming all the rage!

 
Chewie, please try the Cumberland Gap Smoked Hog Jowl.  I think you will be pleased.
 
Paul E. Smith
Knoxville, TN

Sundancer7


I sliced some more of the Cumberland Gap Hog Jowl for a evening breakfast of fried eggs, hog jowl bacon, toast and molasses along with some famous Tennessee tea (Jack Daniels).

Great dinner.

Paul E. Smith
Knoxville, TN

Damn! That sounds glorious.

I've been using jowls instead of bacon for more than 20 years now.  I buy smoke whole slabs and slice it myself.  It's much better than bacon and 1/2 the price.

CTF.I have bought jowls from Burghers several times, in quantity and have been very pleased.  Both as an "add-in" to other things and stanadlone as an alternative to bacon.  Very intense bacony flavor - so much so I almost prefer it

I haven't had hog jowls in eons.  Although my grandma used it all time, I never have.

Sundancer7

chewingthefat

mbrookes


I haven't had hog jowl, but I have noticed several upscale places here are featuring pork belly in different guises. It may be good, but the name completely turns me off. Is this a new wide-spread fad or is it local? 

I have Pork Belly on the menu here, it is delicious. Simply put, it is uncured bacon, I smoke it for 14 hours, cool it, slice it to order, and fry it to a lite brown, sandwich or platter,. A fiver says you'd love it! We ain't upscale but Pork Belly is becoming all the rage!

Chewie, please try the Cumberland Gap Smoked Hog Jowl.  I think you will be pleased.

Paul E. Smith
Knoxville, TN

Paul, I just Googled and called them, they don't ship, and have no stores in Maryland that carry their products. They sell in VA stores, going to get my daughter in Arlington, buy me some, Thanks!

I worked summers from school in a meat packing plant.  I once asked someone there what jowls were used for.  He explained to me like I was stupid that they were used to make "Grits and Jowls."  Now that I think about it I've never seen Grits and Jowls in any of my Roadfood wanderings.  Is there such a thing?  Is it a southern thing (most of the workers were from KY & TN)?  I had never heard of grits then either, but now I see them everywhere.   

Never heard of grits and jowls myself.  Grits have been around forever but I don't care for them at all.

dimmie2


Never heard of grits and jowls myself.  Grits have been around forever but I don't care for them at all.

 
Damn Yankee! You'se gonna get ran outa town on a rail talking like that!
 
Oh Wait! I'm from Calif too. What the H am I talking about? Never mind, I'll go back to sleep now

CTF, I'll have to look around for some Jowl.