What Is Jaw Bacon And Why Is It So Popular?

SophiaJuly 7, 2023

0 3 minutes read

I'm Sophia, a cooking enthusiast. I love to cook and experiment with new recipes. I'm always looking for new ways to make my food more interesting and flavorful. I also enjoy baking, and I have a special interest in pastry making. I'm always up for trying new things in the...

What To Know

Compared to traditional bacon, jaw bacon has a more intense porky flavor, a slightly chewy texture, and a distinctive marbled appearance.
Jaw bacon is a versatile ingredient that can be used in a variety of dishes, including.
Jaw bacon can be stored in the refrigerator for up to 7 days or in the freezer for up to 6 months.

Jaw bacon, also known as jowl bacon, is a cut of meat taken from the cheek of a pig. It is highly prized for its rich flavor, tender texture, and unique appearance. Compared to traditional bacon, jaw bacon has a more intense porky flavor, a slightly chewy texture, and a distinctive marbled appearance.

History and Origin

The practice of curing and smoking jaw bacon has been traced back to ancient times. In Europe, jaw bacon was a staple food among peasants and farmers. It was often used to flavor stews, soups, and other dishes. In the United States, jaw bacon gained popularity in the 19th century, particularly among Southern cooks.

Production Process

The production of jaw bacon involves several steps:

1. Selection: The jowls are carefully selected from healthy pigs.
2. Curing: The jowls are rubbed with a mixture of salt, sugar, and spices. This process helps to preserve the meat and enhance its flavor.
3. Smoking: The jowls are smoked over hardwood for several hours. This imparts a distinctive smoky flavor and aroma.
4. Cooling: After smoking, the jowls are allowed to cool and rest.
5. Slicing: The jowls are sliced into thin strips, known as slices or rashers.

Nutritional Value

Jaw bacon is a good source of protein, iron, and zinc. It also contains a significant amount of fat, including saturated fat. However, the fat in jaw bacon is primarily monounsaturated and polyunsaturated, which are considered “good” fats for heart health.

Culinary Uses

Jaw bacon is a versatile ingredient that can be used in a variety of dishes, including:

Breakfast: Sliced and fried as a side dish or topping for eggs, pancakes, and waffles
Sandwiches: Added as a flavorful addition to sandwiches and burgers
Soups and Stews: Used to add depth of flavor and richness to soups and stews
Pizza: Topped on pizzas for a savory and salty crunch
Pasta: Mixed into pasta dishes for a meaty and flavorful component

Health Benefits

While jaw bacon is high in fat, it also contains some beneficial nutrients. The monounsaturated and polyunsaturated fats in jaw bacon can help to lower cholesterol and reduce the risk of heart disease. Additionally, jaw bacon is a good source of protein, which is essential for building and repairing tissues.

Buying and Storing

When buying jaw bacon, look for slices that are evenly marbled with fat. Avoid slices that have excessive fat or a slimy texture. Jaw bacon can be stored in the refrigerator for up to 7 days or in the freezer for up to 6 months.

Cooking Tips

Pan-frying: Fry jaw bacon in a skillet over medium heat until crispy.
Grilling: Grill jaw bacon over medium heat for 5-7 minutes per side, or until cooked through.
Baking: Bake jaw bacon in a preheated oven at 350°F for 15-20 minutes, or until crispy.
Air-frying: Air-fry jaw bacon at 375°F for 8-10 minutes, or until crispy.

The Bottom Line: Indulge in the Culinary Delights of Jaw Bacon

Jaw bacon is a true culinary treasure, offering a unique combination of flavor, texture, and versatility. Whether you enjoy it for breakfast, lunch, or dinner, jaw bacon is sure to enhance your culinary creations. So next time you’re looking for a savory and satisfying ingredient, reach for jaw bacon and indulge in its irresistible goodness.