Title
Standing Stone Heritage Smoked Pork Jowl
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone Heritage Smoked Pork Jowl (Avg Weight 0.5 - 1.0 lb / Whole Piece)
The "Soul Seasoning" — Richer, Smokier, and Silkier than Bacon. This is the secret weapon of Southern grandmothers and Italian chefs alike. Sourced from our partners at North Georgia Meat Company (NGM), the jowl is the cheek of the hog. While it shares similarities with pork belly (bacon), it possesses a distinct texture and flavor profile. It is incredibly rich, with layers of translucent fat and streaks of dark, intense meat. We cure it and smoke it heavily over hardwood, transforming it into a dense block of savory flavor. It is often compared to Italian Guanciale, but with a distinct American smoke profile that makes it the undisputed king of seasoning meats.
Why It’s a Staple: It is the definition of a "flavor bomb." Because the fat content is higher and silkier than belly bacon, it renders out into a liquid gold that coats every leaf of collard greens or every bean in the pot. It doesn't just add salt; it adds a creamy mouthfeel and a deep, smoky undertone that permeates the entire dish. It is essential for authentic Hoppin' John, Split Pea Soup, or even a smoky twist on Carbonara.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Smoked Pork Jowl (Whole Piece)
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Source: North Georgia Meat Company
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Diet/Breed: Heritage Breed Pork
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Portion Size: Avg 0.5 - 1.0 lb Piece
💡 The Chef’s Method: Chill, slice, and render slowly.
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The Temp: Because jowl is very fatty, it can be slippery and difficult to slice at room temperature. Place it in the freezer for 20 minutes before cutting. It will firm up, allowing you to cut uniform lardons or thin slices.
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The Render: Start the jowl in a cold pan or pot. Turn the heat to medium-low. You want to melt the fat out slowly without burning the meat.
-
The Gold: Once the pieces are crispy and golden brown, scoop them out.
-
The Prize: Do not throw away the rendered fat left in the pan. Sauté your onions and garlic in it. This is where 90% of the flavor lives.
-
Target Texture: Crispy edges with a melt-in-your-mouth center.
Standing Stone Heritage Smoked Pork Jowl (Avg Weight 0.5 - 1.0 lb / Whole Piece)
The "Soul Seasoning" — Richer, Smokier, and Silkier than Bacon. This is the secret weapon of Southern grandmothers and Italian chefs alike. Sourced from our partners at North Georgia Meat Company (NGM), the jowl is the cheek of the hog. While it shares similarities with pork belly (bacon), it possesses a distinct texture and flavor profile. It is incredibly rich, with layers of translucent fat and streaks of dark, intense meat. We cure it and smoke it heavily over hardwood, transforming it into a dense block of savory flavor. It is often compared to Italian Guanciale, but with a distinct American smoke profile that makes it the undisputed king of seasoning meats.
Why It’s a Staple: It is the definition of a "flavor bomb." Because the fat content is higher and silkier than belly bacon, it renders out into a liquid gold that coats every leaf of collard greens or every bean in the pot. It doesn't just add salt; it adds a creamy mouthfeel and a deep, smoky undertone that permeates the entire dish. It is essential for authentic Hoppin' John, Split Pea Soup, or even a smoky twist on Carbonara.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Smoked Pork Jowl (Whole Piece)
-
Source: North Georgia Meat Company
-
Diet/Breed: Heritage Breed Pork
-
Portion Size: Avg 0.5 - 1.0 lb Piece
💡 The Chef’s Method: Chill, slice, and render slowly.
-
The Temp: Because jowl is very fatty, it can be slippery and difficult to slice at room temperature. Place it in the freezer for 20 minutes before cutting. It will firm up, allowing you to cut uniform lardons or thin slices.
-
The Render: Start the jowl in a cold pan or pot. Turn the heat to medium-low. You want to melt the fat out slowly without burning the meat.
-
The Gold: Once the pieces are crispy and golden brown, scoop them out.
-
The Prize: Do not throw away the rendered fat left in the pan. Sauté your onions and garlic in it. This is where 90% of the flavor lives.
-
Target Texture: Crispy edges with a melt-in-your-mouth center.