If you love getting creative with smoking and curing, this cut is for you. Pork jowl is great for smoking your own bacon, and it is the cut used for traditional Guanciale, a slow-cured Italian bacon.
We raise Berkshire pork because it is incredibly juicy and has a fantastic flavor. It has gained a reputation as being the Kobe Beef of pork, which is to say that it marbles well and is very tender. Our pigs live out doors in the sun and the shade. They run, root, wallow, and lounge to their hearts' content. We feed a locally-milled, non-GMO grain mixture, they devour the excess from our farm garden during the summer months, and the pigs can eat whatever they turn up in our diverse pastures and woodlands. The flavor of our pork is unlike what you find in stores. See our protocols for details about how we raise our animals.