Jowl Bacon

This isn't bacon for beginners. This is bacon for people who already know what they like.

Whole pork jowl, dry-rub cured under a heavy hand of cracked black peppercorns and coriander, then smoked low over applewood. It's a different cut than your standard belly bacon — leaner, denser, with a deeper, more savory chew — and the peppercorn-coriander crust gives every slice a sharp, spiced edge that belly bacon just can't match. Small-batch, hand-trimmed, and not for the faint of appetite.

Fry it low and slow to render the fat, then stack it high. This is the bacon built for a top-shelf JBLT — thick-cut jowl, a ripe tomato, crisp lettuce, and a good bun holding it all together. It also holds its own crumbled over eggs, folded into carbonara, or eaten straight off the skillet while nobody's looking.

• 12 oz package, sliced
• Dry-cured under cracked black peppercorn and coriander
• Smoked over applewood — never liquid smoke
• Cut from whole pork jowl — leaner and denser than belly bacon
• No added nitrates, antibiotics, or added hormones
• Naturally gluten free
• Small-batch, made in America

Chef's Tip — The JBLT: Cook your jowl bacon low and slow so the fat renders all the way through and the edges go crisp. Layer it thick on toasted bread with tomato, lettuce, and a smear of good mayo. This cut can take the weight.

Ingredients

Pork Jowl, Salt, Brown Sugar, Cane Sugar, Spices (Black Pepper, Coriander), Maple Syrup, Celery Powder, Cherry Powder. Gluten free.

Storage

Keep refrigerated, or freeze to hold up to a year.

A connoisseur's cut, cured the honest way — from one of America's best small-batch makers to your skillet.

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