Description
A delicacy coming from the pork jowl. Dry cured in a salt pack then hung for 10-14 weeks. It’s the most famous purpose is for carbonara but it can be eaten a variety of ways. Take your culinary experience to a new level. Sold in half jowl sections ranging from $4.00-$8.00
Additional information
| Package | Sliced package, Whole piece, 1/2lb, Whole piece, 3/4lb |
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Turning grass into bacon since 2012
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