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    More: Interesting, Pork, Meat, National Pork Producers Council, Chicken, picnic cut, short ribs, White meat, Buffalo wings  
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995 clicks; posted to Food » on 30 Jun 2020 at 5:20 PM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2020-06-30 5:49:11 PM  
5 votes:
It's a shame pork jowl isn't more available. In Italy, it's called guanciale, and it's the main meat for dishes like spaghetti alla carbonara and spaghetti alla gricia.

We use pancetta here in the US, but if we're harvesting the hog, we ought to use all the good parts.
 
2020-06-30 8:55:29 PM  
3 votes:

Telephone Sanitizer Second Class: Getting half a hog from a small local farm this week for the fourth year in a row. I've dry cured guanciale twice, and cured and smoked jowl bacon once. Would totally recommend both.

The great thing about the guanciale is that it freezes well. And it's super easy to cut thin slices of while frozen. Any time I'm doing a pasta or pizza sauce I can shave off a small handful and saute it with onions and garlic before adding tomatoes.

This year I brined the leg roast cuts and smoked them to make my own ham. Definitely doing that again.

I love me some pig.

Although if anyone has good suggestions for what to do with the liver, I could use some advice. Have tried pate and it was ... not great.


For the liver find a true Cajun boudin recipe. By true, I mean Cajun boudin sausage and not dirty rice in a casing.
 
2020-06-30 8:31:54 PM  
2 votes:
Getting half a hog from a small local farm this week for the fourth year in a row. I've dry cured guanciale twice, and cured and smoked jowl bacon once. Would totally recommend both.

The great thing about the guanciale is that it freezes well. And it's super easy to cut thin slices of while frozen. Any time I'm doing a pasta or pizza sauce I can shave off a small handful and saute it with onions and garlic before adding tomatoes.

This year I brined the leg roast cuts and smoked them to make my own ham. Definitely doing that again.

I love me some pig.

Although if anyone has good suggestions for what to do with the liver, I could use some advice. Have tried pate and it was ... not great.
 
2020-06-30 6:35:28 PM  
2 votes:

zez: My local grocery store always has jowl so I didn't know it was so uncommon.


Wegmans (at least, the one in Landover, MD) has had smoked jowels for some time, but I haven't seen the pre-sliced stuff in quite some time.  (maybe a year or so?  Long before the shelves emptied out in March)  It's been a while since I was there, but I want to say it was in with other "specialty meats" (duck, bison, etc.), but not near the lamb (which was in with organic meats)

The pre-sliced stuff was in smaller packages, so a little more reasonably sized for someone living alone.

And you want really sharp knives when slicing it ... it can be a bit tough to cut through.
 
zez
2020-06-30 5:53:00 PM  
2 votes:
My local grocery store always has jowl so I didn't know it was so uncommon.
 
2020-06-30 10:18:57 PM  
1 vote:

Telephone Sanitizer Second Class: Getting half a hog from a small local farm this week for the fourth year in a row. I've dry cured guanciale twice, and cured and smoked jowl bacon once. Would totally recommend both.

The great thing about the guanciale is that it freezes well. And it's super easy to cut thin slices of while frozen. Any time I'm doing a pasta or pizza sauce I can shave off a small handful and saute it with onions and garlic before adding tomatoes.

This year I brined the leg roast cuts and smoked them to make my own ham. Definitely doing that again.

I love me some pig.

Although if anyone has good suggestions for what to do with the liver, I could use some advice. Have tried pate and it was ... not great.


Terrine  Campange.
Country terrine.
Soak the liver in milk for 3-5 hours up to overnight. Drain and sear.
Cube pork liver with 25% (wt) pork backfat, and marinate with sliced shallots, garlic, seasonings of your choice and some good booze.
Put your grinder in the freezer.
Chill all ingredients, and pass through a coarse plate. Chill again. Mix 3-5% crushed ice into the farce.
Pass all through a medium plate into a frozen mixing bowl, and chill.
Line a mould of the appropriate size with bacon, fatback, caul, whatever feels right.
Using a paddle on medium speed, add the reserved marinade, and heavy cream, until the farce emulsifies. Add any toasted nuts, herbs , or other diced decorative ingredients at this stage.
Pack the farce into the lined dishes, cover the top with the overlap liner.
Cook gently in a water-bath to 175 F.
Compress and cool overnight.

It's just sausage, or as the chef that I apprenticed under said: high class meat loaf.

.
 
2020-06-30 7:56:50 PM  
1 vote:
While the jowl can be cured, it is just as awesome roasted straight up while still on the pig. If you do not have the means to roast a whole pig yourself, look for Asian markets that do the whole roast pig. It is freaking wonderful with crispy skin and succulent heart stopping fat and meat. Lots of callogen so it is not all bad.
 
2020-06-30 5:47:52 PM  
1 vote:
We know a few producers of heirloom breeds of pigs.  They refer to most factory-farmed pork as "The other dry meat."

I was thinking jowl bacon was the same as guanciale. TIL that guancialeis simply salt cured and not smoked.
 
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