Jowl Bacon 12oz - Smoking Goose Meatery

Jowl Bacon, 12 oz

The connoisseur’s bacon. Smoking Goose dry-rubs whole pork jowl under a hearty dose of cracked black pepper and coriander, then smokes it over applewood and slices it thick for the pack. Jowl is richer and more buttery than belly bacon, with a deep savor that holds up to eggs, greens and pasta.

Why you'll love it

• Whole jowl, not belly — cut from the cheek of the hog, where the fat is finer and the cure penetrates deeper
• Pepper and coriander crust — a generous dry rub that turns crisp and fragrant in the pan
• Applewood smoked over whole logs — real wood smoke, no chips, sawdust or liquid smoke
• No added nitrates — cured with celery and cherry powder instead
• Sliced and packed — about 12 oz of slices, ready for the skillet

How to enjoy Start it in a cold pan over low heat so the fat renders slowly and the slices crisp evenly. Stack it in a JBLT, crumble it over soft polenta, or render the fat for potatoes and greens.

Bacon for people who think about bacon.