Cuts
Pork Jowl / Papada
₡3,500 / kg
A rich, flavorful cut from the cheek and neck area with a high fat content. Excellent for slow cooking, grilling, crisping, rendering, or adding richness to dishes.
- Slow Cooking
- Grilling
- Rendering
Package weights vary.
Our pork cuts are normally vacuum packed and sold frozen. Fresh cuts may occasionally be available around our processing days.
A Note on Guanciale
Pork jowl is traditionally used to make guanciale, an Italian cured meat. We sell this cut as a pork product; we do not currently cure or sell guanciale ourselves. Read more in our charcuterie guide.
More Cuts
Pork Collar / Bondiola
A richly marbled cut from the neck and upper shoulder. Tender, juicy, and full of pork flavor, Bondiola is excellent for grilling, roasting, braising, or slow cooking.
Pork Loin
A leaner Duroc cut that stays juicy where commodity pork turns dry. Well suited to roasting whole, cutting into medallions, grilling, or slicing thin.
Pork Belly / Panzada
Rich, layered, and incredibly versatile. Our Duroc pork belly has superior marbling for roasting, braising, grilling, or crisping into a satisfying crackling skin.