Pork jowl is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing salt). As a cured and smoked meat in America, it is called jowl bacon or, especially in the Southern United States, hog jowl, joe bacon, or joe meat. In the US, hog jowl is a staple of soul food.[1] Outside the United States, there is a longer culinary tradition: the cured, non-smoked Italian variant is called guanciale.[2][3]
- ^ Gillespie, Carmen (2009). Toni Morrison: A Literary Reference to Her Life and Work. Infobase Publishing. p. 343. ISBN 9781438108575. Retrieved July 28, 2012.
- ^ Fabricant, Florence (September 13, 2011). "Pork Jowl With a Backwoods Whiff". New York Times. Retrieved July 27, 2012.
- ^ May, Tony (June 1, 2005). Italian Cuisine: The New Essential Reference to the Riches of the Italian Table. Macmillan. p. 11. ISBN 9780312302801. Retrieved July 28, 2012.