![cover image](https://wikiwandv2-19431.kxcdn.com/_next/image?url=https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Jowl_bacon.jpg/640px-Jowl_bacon.jpg&w=640&q=50)
Pork jowl
Cut of pork from a pig's cheek / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Pork jowl?
Summarize this article for a 10 year old
SHOW ALL QUESTIONS
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] and there is a longer culinary tradition outside the United States; the cured non-smoked Italian variant is called guanciale.[2][3]
![Thumb image](http://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Jowl_bacon.jpg/640px-Jowl_bacon.jpg)
![Thumb image](http://upload.wikimedia.org/wikipedia/commons/thumb/2/22/Fried_pork_jowl.jpg/640px-Fried_pork_jowl.jpg)