Pork jowl

Pork jowl – or cheek lard – is a super tasty cut obtained from the pig’s cheek. The lean and the fat meat merge in a perfect marbling with a variable proportion. The fat is tender while the lean meat is more tough, which gives an incredible texture on the palate.

Category:
Ingredients:
Grigio del Casentino pork jowl meat - Salt - Pepper - Garlic - Chilli - Herbs
no allergens
no dyes
no preservatives
Nutrition facts

Features

Lactose free
Naturally gluten-free
With bone
no
Minimum curing
90 days
Available packages
Whole 2 kg - Piece 0.3 Kg
Packed
Whole natural gut - Piece vacuum-sealed
Shelf life
Whole 6 months - Piece 45 days
Shipping
express refrigerated courier

Description

Pork jowl, essential for some of the biggest courses of Italian culinary tradition, is a cold cut with a bold flavor, which we masterfully season and cure in humidity and climate-controlled cellars for 90 days at least. 

Fat and lean meat are always in different proportions: our pigs live in a semi-free range throughout all the seasons of the year and the amount of fat in their meat changes according to their feeding. Every pork jowl is unique, such as the animal was. 

High traceability
Butchering at 14 months
From extensive breeding
Life in the woods
discover how we breed our pigs

Why are our cured meats so special?

Our cured meats are:

  • Tasty and healthy. Our meat has an incomparable taste because our pigs feed on nature
  • Ethical and sustainable. Our animals are free to move in their natural habitat; we only slaughter pigs that are at least 14-month-old and we use all of their meat
  • Safe, for all. Our products mature in humidity and climate-controlled cellars and are naturally free of gluten, lactose and allergens  
  • Natural. We season our cured products only with spices and herbs, with no preservatives, dyes, nitrite, nitrate, artificial flavorings or thickening agents

They have already tried our products

Have you ever tasted a grigio del casentino® product?

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