Salty Molasses Jowl Pieces

use to flavor vegetables or beans
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Jowls are cheek meat, and is nearly identical to bacon but has slightly more fat.

Because we cure our bacon the old-fashioned way, using only molasses and salt, sometimes our bacon and other bacon-style cured products are quite salty, and because it's artisanally made, the salt level isn't always consistent from batch to batch. Traditionally, cured meats were quite salty, and were often used to flavor foods. If you prefer your bacon-style products less salty, they can be soaked in water for 30 min prior to cooking, and a significant amount of the salt will come out in the water.

These Molasses Jowl Pieces are *extra* salty. Use them to flavor vegetables or beans and you won't have to salt the rest of the dish. Whatever you make with them, omit the salt and it'll be fine...