So I am anxiously awaiting the arrival of our whole, pastured Berkshire pig…. Yes, we are blessed with talented livestock-farming neighbors and lots of chest freezer space, so we have Maxwell arriving in about a month. So, now begins the research process!
I need to call the butcher on Friday to go through how I want it cut, and I’m deliberating on one area in particular…. Jowls.
I have never cooked jowls before, but given the resemblance to pork belly I suspect it will love being smoked. Any recommendations? My other alternative is to leave them attached to the head, where they’ll end up as head cheese. They look deliciously fatty and marbly so I’d hate to waste them that way if I can avoid it. We’ll also be smoking the belly ourselves for our own luscious bacon, so happy for anyone’s favorite recipes!
Super excited to get this lil fellah…. I’ll post some pictures if we have any good shots!
I need to call the butcher on Friday to go through how I want it cut, and I’m deliberating on one area in particular…. Jowls.
I have never cooked jowls before, but given the resemblance to pork belly I suspect it will love being smoked. Any recommendations? My other alternative is to leave them attached to the head, where they’ll end up as head cheese. They look deliciously fatty and marbly so I’d hate to waste them that way if I can avoid it. We’ll also be smoking the belly ourselves for our own luscious bacon, so happy for anyone’s favorite recipes!
Super excited to get this lil fellah…. I’ll post some pictures if we have any good shots!
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