Jowls are cheek meat, and is nearly identical to bacon. Bacon actually refers to a preparation method and not to a part of a hog. So traditionally jowls would have been cured right along with the pork bellies.
Ossabaw pigs are a heritage breed of hog that was singularly saved from extinction by our good friend Eliza at Cane Creek Farm, just down the road. They thrive on our rotated wooded silvopastures and consume only a small amount (1-2 lbs) of certified organic grain daily for the duration of their year-long lives — the rest of their diet is entirely forage. These pigs have double the grow-out time of more common "heritage" hogs, that still consume 5-8 lbs of grain per day towards the end of their half-year lives. The difference is something you will absolutely taste in the flavor profile, and you will notice that Ossabaw meat is much redder than other pastured, heritage pork, and some people find that the muscle looks closer in color to beef than grocery-store pork.
Rare-breed heritage animals like this need to have a job to survive, and ours have an important one: turning marginal, cut-over woodlands and scrub pastures into a verdant Eden for our cows and sheep. These pigs are ecological masters when managed correctly, and this is truly how pork should be.
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.
Use these in your favorite recipe for beans, vegetables or in bacon jam.