Pork jowl Pork jowl is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing salt). As a cured and smoked meat in America it is called jowl bacon or, especially in the Southern United States, hog jowl, joe bacon or joe meat.. Slice the pork jowl meat into pieces of around an inch each. Heat the oil in a cast iron pan. Sauté the bacon, then the onion for a few minutes. Add paprika powder, pork jowl, marjoram and fresh thyme sprigs. Let the pork jowl brown for a few minute while stirring. Add your favorite red wine.

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Pork jowl bacon is a cut of meat obtained from the cheek of a pig. It can be prepared fresh or cured using smoke and/or curing salt. In the United States, cured and smoked pork jowl bacon is commonly known as jowl bacon or, in the Southern United States, hog jowl, joe bacon, or joe meat.. For pork jowl tacos, thinly slice the jowl and marinate it in a mixture of lime juice, minced garlic, chopped cilantro, paprika, cumin, and salt. Let the jowl marinate for at least 30 minutes. Cook the slices on a hot grill or cast-iron skillet.