Smoked Jowl Bacon is fatty bacon, and when cooked this bacon produces grease you will want to save. Bacon grease from Omega-3 pigs is priceless. It is smoked but not cured. No sugar is included. The meat is injected with a sea salt solution and hickory smoked to 140 degrees internal temperature.

Because the cut renders rich fat, it works well for frying, braising, or finishing vegetables. In addition, the pieces add deep flavor to soups and beans. We maintain Slanker’s Omega-3 advantage, with an Omega-6 to Omega-3 ratio of 2.5:1 versus conventional pork at 20:1 on average. Therefore, this is U.S. raised meat from Omega-3 pork, made with natural ingredients.

For recipe ideas, try a simple jowl bacon recipe for greens or use slices to finish roasted root vegetables. Also, search for how to cook jowl bacon for basic methods and timing. Try our other Omega-3 pork products.

Cooking Tips:

• Cook on medium heat for crispy edges and tender inside.

• Use the rendered bacon grease for sautéing veggies or adding flavor to other dishes.

• Perfect for breakfast, sandwiches, or as a topping for salads and baked potatoes.

• Try slicing thinner for a more delicate texture, or keep it thicker for a hearty bite.

Each serving of Smoked Jowl Bacon is U.S. raised and offers clean nutrition from Omega-3 pork you can trust.