Jowl refers to muscles in the cheek and neck, and bacon made from this part of the pig produces large, luscious layers of meat and fat. These characteristics make jowl bacon especially amenable to thick cuts with rich, deep flavor that expresses the quality of the pork more transparently than bacon made from the belly. We strongly recommend rendering and saving the fat produced when cooking this bacon, as it will be absolutely lovely for a huge swath of secondary purposes.
This jowl bacon comes from Smoking Goose Meatery, based in Indiana. Smoking Goose works only with small, independent family farms that maintain ethical and quality-focused animal raising operations. The pigs for this selection have plenty of space to roam, are free of antibiotics, and eat locally produced vegetarian feed. To make the bacon, Smoking Goose first cures the meat with sea salt, brown sugar, and maple sugar, then rubs with coarse black pepper before smoking over hickory wood.
Jowl bacon goes perfectly with braised meat dishes, morning grits, or sautéed vegetables. Its fat is a fantastic base for starchy potatoes, altogether leading to a wonderfully indulgent morning meal.