Jowl

Handmade jowl

The jowl is sometimes confused with the bacon. In fact, besides being a very different and more prized cut of bacon, it also has a harder consistency and a stronger flavor.

The jowl is produced using the pig's cheek and part of the throat. The cut takes a rather long time and gives the typical triangular shape to the salami. The meat is salted manually and massaged for 4-5 days. It follows the washing and the spiciness, the drying that lasts 4-5 days and finally the maturation lasting between 60 and 90 days.

The use of the jowl in Italian cuisine is very varied: it can be consumed as a cold appetizer, or sliced ​​on hot bread, in order to melt the fat part. An excellent combination is also the consumption combined with croutons of black truffle. The most classic and traditional use, cut into cubes, is undoubtedly as a condiment for carbonara and amatriciana pasta.

Nutritional facts for 100 g of product

Energy 1157 KJ/ 277 kcal

Fats 20,2 g

Saturated fatty acids 6,2 g

Carbohydrates 0,1 g

Sugars 0,1 g

Proteins 23,6 g

Salt 0,9 g