whole, unsliced Jowl Bacon: dry rub cured under a hearty dose of cracked black peppercorns and coriander, then smoked over apple wood
Serving Suggestions: Jowl Bacon is the Connoisseur’s Bacon. Make the top-shelf JBLT, cook and crumble into warm potato salad with sherry vinegar dressing, dice or cut lardons to adorn shrimp and grits, plus dress seafood (like sea scallops) and shellfish (like mussels and clams). Ideal with egg dishes for breakfast and brinner.
3-4 LBS each. not sliced
store in freezer
Ingredients: pork jowl, sea salt, cane sugar, brown sugar, maple syrup, spices (coriander, black pepper), vegetable powder (celery juice, sea salt)