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Pork Jowl

post #1 of 26
5/7/11 at 1:37am
Thread Starter 
So I bought one of these today on a whim. What the hell do I do with it? Not a cheek. A jowl.
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post #2 of 26
5/7/11 at 2:02am
Guanciale.
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post #3 of 26
5/7/11 at 10:20am
Quote:
Originally Posted by gomestar View Post
Guanciale.

And then pasta carbonara.

You could braise it and serve with confit onions and polenta as an alternative. Spike the onions with fennel seed and the braise with a touch of orange.

Not sure that a jowl is different from a cheek.


B
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post #4 of 26
5/7/11 at 11:46am
Carnitas And I hope it came from a Berkshire pig. You're the only other one on here that I know who enjoys berkshire pork. Although I bet impolyt orders that at the katsu places.
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post #5 of 26
5/7/11 at 11:48am
Quote:
Originally Posted by SField View Post
You're the only other one on here that I know who enjoys berkshire pork.

I like it I just don't know how to get it except through the mail.
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post #6 of 26
5/7/11 at 12:22pm
Quote:
Originally Posted by gomestar View Post
Guanciale.
Si
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post #7 of 26
5/7/11 at 12:42pm
Quote:
Originally Posted by Manton View Post
I like it I just don't know how to get it except through the mail.

+1. Mail or restaurants.
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post #8 of 26
5/7/11 at 12:43pm
Quote:
Originally Posted by SField View Post
Carnitas

And I hope it came from a Berkshire pig. You're the only other one on here that I know who enjoys berkshire pork.

Although I bet impolyt orders that at the katsu places.

Berkshire is passe, you need tamworth or glouster old spots to play with the cool kids and be really retro. Even old Sameul Johnson was fond and commented 'Old tamworth, I knew him well".

B
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post #9 of 26
5/7/11 at 1:38pm
Another fairly incredible pork experience is cooking with an iberian pig. You can get meat now from the internet... any cut. Very flavorful... really should be on menus but rarely is. Have seen it at Sage.
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post #10 of 26
5/7/11 at 1:39pm
Thread Starter 
Quote:
Originally Posted by SField View Post
Another fairly incredible pork experience is cooking with an iberian pig. You can get meat now from the internet... any cut. Very flavorful... really should be on menus but rarely is. Have seen it at Sage.
In noticed that when I went to the Williams Sonoma page to look at these pans you are all talking about. Where else is it available?
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post #11 of 26
5/7/11 at 1:40pm
Quote:
Originally Posted by iammatt View Post
In noticed that when I went to the Williams Sonoma page to look at these pans you are all talking about. Where else is it available?
There's some US importer of Spanish products... I think they specialize in jamon. I don't remember the website... but I ordered once and the meat is very good. You can just see it on the website... marbling, color... everything is excellent.
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post #12 of 26
5/7/11 at 2:24pm
Quote:
Originally Posted by gomestar View Post
Guanciale.

Mmm, the magic bacon. I bet FG can give a recipe or that Ruhlman's basic bacon recipe will work.
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post #13 of 26
5/7/11 at 4:30pm
I don't understand that, what is the beef between the US and Spanish pigs? I've eaten Iberico as Korean BBQ before, straight on the grill.
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post #14 of 26
5/7/11 at 7:25pm
Quote:
Originally Posted by impolyt_one View Post
I don't understand that, what is the beef between the US and Spanish pigs? I've eaten Iberico as Korean BBQ before, straight on the grill.

Diet... hundreds of years of tradition... attention to detail.. self respect by farmers and for the product and consumer...
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post #15 of 26
5/7/11 at 7:37pm
Quote:
Originally Posted by SField View Post
There's some US importer of Spanish products... I think they specialize in jamon. I don't remember the website... but I ordered once and the meat is very good. You can just see it on the website... marbling, color... everything is excellent.

tienda.com
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