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another southern pig question - has anyone used hog jowl for flavoring?
- Thread starter rvb
- Start date
tammyarcadia-ca
Well-known member
Smoked Jowls are lot like salt pork or reallly fatty bacon- You probably
wont know the diff if you dice them up and cook them a long time a is the custom- This is another pork product which has gone up astronomically in price over the last few years-
There is also a dried pancetta like Italian version of jowls, but I can't remember what it it called-This is not what you would use in black eyed peas, though....
try it! you'lllike it!!
wont know the diff if you dice them up and cook them a long time a is the custom- This is another pork product which has gone up astronomically in price over the last few years-
There is also a dried pancetta like Italian version of jowls, but I can't remember what it it called-This is not what you would use in black eyed peas, though....
try it! you'lllike it!!
Yes, my SIL made them as gifts for Christmas!
For info visit www.SFGate.com and Josh Friedland's article: www.themorningnews.org/archives/how_to/the_art_of_the_cure.php
Two well written pieces including photos.
Guanciale is the Italian name, and very popular with Italian restuarants that cure their own meats. It is off diced, sauteed and added to pastas, soups or green salads (sorta like lardons).
My SIL bought the fresh pig jowls at 99 Ranch Mkt in Fremont area for a few dollars, then cured then.
I plan to slice off a chuck, saute it and add it to an Italian Caesar Salad this weekend.
SueYoung-SoCal
For info visit www.SFGate.com and Josh Friedland's article: www.themorningnews.org/archives/how_to/the_art_of_the_cure.php
Two well written pieces including photos.
Guanciale is the Italian name, and very popular with Italian restuarants that cure their own meats. It is off diced, sauteed and added to pastas, soups or green salads (sorta like lardons).
My SIL bought the fresh pig jowls at 99 Ranch Mkt in Fremont area for a few dollars, then cured then.
I plan to slice off a chuck, saute it and add it to an Italian Caesar Salad this weekend.
SueYoung-SoCal