I bought some salted pig jowl.

At the nearby Mexican market.

I was thinking at first about using it for a substitute for guiancale in a pasta carbonara but it's obviously missing the cure found in the Italian version. So I'm probably just going to make a pot of beans with it.

Anybody have experience with jowls?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: