Hawg Jowls

We really lack great charcuterie in Augusta, but some things are readily available and probably overlooked. Take the hog jowl. If you are lucky, you can find some fresh and braise…a fancy restaurant would label these “pork cheeks”. More often than not, you will find them cured and smoked. Basically, a smoked version of the Italian delicacy guanciale (classically, the cut used for carbonara).

Pictured is a crispy bit of jowl in my version of carbonara. The jowl has a wonderful porky flavor and a slight gaminess that you will love in dishes where the pork isn’t meant to star. Substitute rendered jowl for lardons in beef burgundy, or for the ham hocks in collard greens, or in bean dishes, or in…


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s