Pork Jowl

[itsstillmatt]

So I bought one of these today on a whim. What the hell do I do with it? Not a cheek. A jowl.

 

[gomestar]

Guanciale.

 

[braised]

Originally Posted by gomestar

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

 

[SField]

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.

 

[Manton]

Originally Posted by SField

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.

 

[Rambo]

Originally Posted by gomestar

Guanciale.
Si

 

[gomestar]

Originally Posted by Manton

I like it I just don't know how to get it except through the mail.

+1. Mail or restaurants.

 

[braised]

Originally Posted by SField

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

 

[SField]

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.

 

[itsstillmatt]

Originally Posted by SField

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?

 

[SField]

Originally Posted by iammatt

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.

 

[Piobaire]

Originally Posted by gomestar

Guanciale.

Mmm, the magic bacon. I bet FG can give a recipe or that Ruhlman's basic bacon recipe will work.

 

[impolyt_one]

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.

 

[SField]

Originally Posted by impolyt_one

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...

 

[edmorel]

Originally Posted by SField

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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