What Is Jowl Bacon? The New Trending Food That Everyone Is Talking About.
What To Know
- This is a type of jowl bacon that is made from the cheeks of pigs that have been raised on a diet of corn.
- Whether you are using it in a pasta dish, a pizza, or a soup, jowl bacon is sure to add a touch of flavor and richness to your meal.
- Jowl bacon is made from the cheeks of pigs that have been raised on a diet of acorns, while pancetta is made from the cheeks of pigs that have been raised on a diet of corn.
Jowl bacon, also known as guanciale, is a cured meat product made from the cheeks of a pig. It is a traditional Italian delicacy that is used in a variety of dishes, from pasta to pizza to soups. Jowl bacon has a distinctive flavor that is both salty and smoky, with a slightly chewy texture.
History of Jowl Bacon
Jowl bacon has been produced in Italy for centuries, with its origins dating back to the Roman Empire. It was originally a way to preserve pork cheeks, which were otherwise not as valuable as other cuts of meat. Over time, jowl bacon became a popular ingredient in Italian cuisine, and it is now considered a delicacy.
How is Jowl Bacon Made?
Jowl bacon is made by curing pork cheeks in a mixture of salt, pepper, and other spices. The cheeks are then hung to dry for several weeks or months, until they have lost about 30% of their weight. The drying process gives jowl bacon its distinctive flavor and texture.
Types of Jowl Bacon
There are two main types of jowl bacon:
- Guanciale: This is the traditional Italian type of jowl bacon, and it is made from the cheeks of pigs that have been raised on a diet of acorns. Guanciale has a rich, nutty flavor and a slightly chewy texture.
- Pancetta: This is a type of jowl bacon that is made from the cheeks of pigs that have been raised on a diet of corn. Pancetta has a milder flavor than guanciale, and it is often used in dishes where the bacon flavor is not as pronounced.
Flavor and Texture of Jowl Bacon
Jowl bacon has a distinctive flavor that is both salty and smoky, with a slightly chewy texture. The flavor of jowl bacon is more intense than that of regular bacon, and it has a slightly nutty undertone. The texture of jowl bacon is also chewier than that of regular bacon, which makes it ideal for dishes where the bacon needs to hold its shape.
Culinary Uses of Jowl Bacon
Jowl bacon is a versatile ingredient that can be used in a variety of dishes. It is often used in pasta dishes, such as carbonara and amatriciana. It can also be used in pizzas, soups, and stews. Jowl bacon can also be fried and served as a side dish.
Nutritional Value of Jowl Bacon
Jowl bacon is a high-fat food, but it is also a good source of protein and some vitamins and minerals. A 3-ounce serving of jowl bacon contains:
- Calories: 220
- Fat: 16 grams
- Protein: 15 grams
- Cholesterol: 70 milligrams
- Sodium: 1,000 milligrams
- Potassium: 300 milligrams
- Vitamin B12: 20% of the daily value
Health Benefits of Jowl Bacon
Jowl bacon is a high-fat food, but it also contains some healthy nutrients. The fat in jowl bacon is mostly monounsaturated fat, which is a type of healthy fat that can help to lower cholesterol levels and reduce the risk of heart disease. Jowl bacon is also a good source of protein, which is essential for building and maintaining muscle mass.
How to Store Jowl Bacon
Jowl bacon can be stored in the refrigerator for up to 2 weeks. It can also be frozen for up to 6 months. When storing jowl bacon, wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out.
In a nutshell: Jowl Bacon – A Culinary Delicacy
Jowl bacon is a delicious and versatile ingredient that can be used in a variety of dishes. It has a distinctive flavor and texture that makes it a favorite among chefs and food lovers alike. Whether you are using it in a pasta dish, a pizza, or a soup, jowl bacon is sure to add a touch of flavor and richness to your meal.
Popular Questions
Q: What is the difference between jowl bacon and pancetta?
A: Jowl bacon is made from the cheeks of pigs that have been raised on a diet of acorns, while pancetta is made from the cheeks of pigs that have been raised on a diet of corn. Jowl bacon has a richer, nuttier flavor and a slightly chewier texture than pancetta.
Q: How do I cook jowl bacon?
A: Jowl bacon can be cooked in a variety of ways, but the most common method is to fry it in a pan until it is crispy. Jowl bacon can also be baked or grilled.
Q: What are some popular dishes that use jowl bacon?
A: Jowl bacon is often used in pasta dishes, such as carbonara and amatriciana. It can also be used in pizzas, soups, and stews. Jowl bacon can also be fried and served as a side dish.