Rich, flavourful, and full of tradition—our pork jowls are a true delicacy from nose-to-tail cooking.
These cuts come from the cheek of the pig and are prized in many culinary traditions for their tenderness and deep, porky flavour. Whether you're slow-braising them to melting perfection, curing them into guanciale for authentic Italian carbonara, or slicing them thin and pan-frying for crispy, savoury bites, pork jowls are incredibly versatile.
Raised on our certified organic and pasture-based farm in Lucknow, Ontario, our pigs live outdoors and forage naturally—resulting in richer flavour and higher nutrient density. These jowls are free from antibiotics, GMOs, and synthetic hormones.
Cooking ideas:
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Cure and dry for homemade guanciale
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Braise low and slow in broth with garlic and herbs
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Smoke or roast for a crispy, tender finish
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Dice and sauté as a rich addition to beans, soups, or greens
Experience the depth of flavour that only comes from thoughtfully raised meat.
The cheek of the pig.