Jowl Bacon - Sliced

Jowl bacon is a richer version of bacon that is widely popular in the American South. The jowl is the muscle that cover the cheek and part of the pig's neck. Smoking Goose Meatery cures the jowl with sea salt, brown sugar, and maple sugar. After curing, each jowl is coated in a hefty dose of coarse black pepper and a deep smoke over hickory wood. Jowl bacon can be exchanged seamlessly in recipes with belly bacon, but its higher fat-to-lean ratio makes it perfect when the recipe calls for rendering. Take it to hearty greens, sauteed vegetables, and fishes dishes for a great combo. Get everyone's attention by using this jowl bacon in your shrimp and grits. We bet your sweet cheeks you'll never use anything else. Smoking Goose Meatery produces handcrafted, flavor-packed protein treats. From their Indianapolis meat locker, Smoking Goose make both traditional and unique carnivorous concoctions including slow cured and smoked meats, salumi and fresh sausages. They only cure and smoke the mea