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Iberico Jowls
Our Iberico pork jowls are a rich, luxurious cut prized for their exceptional marbling and silky texture. Taken from slow-raised Iberico pigs, this cut offers a deeper, sweeter pork flavor and a melt-in-your-mouth finish that sets it far apart from conventional pork jowl.
Perfect for curing into guanciale, braising until tender, or rendering slowly for an intensely flavorful cooking fat, Iberico jowls deliver unmatched depth and versatility. When cooked low and slow, the fat renders beautifully while the meat stays succulent and rich.
A favorite among chefs and nose-to-tail cooks, this cut transforms simple dishes into something extraordinary.
Suggested Uses:
• Guanciale or cured jowl
• Braised or confit jowls
• Rendered fat for cooking
• Carbonara, beans, greens, and stews

Iberico Jowls

PriceFrom $94.05
$55.00 per 1 Pound
Quantity

  • Slow-Braised Iberico Jowls with Garlic & Herbs

    Silky, Rich, and Deeply Pork-Forward

    Iberico jowls are prized for their fat-to-meat ratio. When cooked low and slow, the fat renders into the sauce and the meat becomes spoon-tender.

    Serves

    4–6 people (rich — a little goes a long way)

    Ingredients

    • 1-1.5 lbs Iberico pork jowls

    • Kosher salt

    • Fresh cracked black pepper

    • 2 tbsp olive oil or Iberico fat

    • 1 large onion, diced

    • 2 carrots, diced

    • 3 cloves garlic, smashed

    • 1 tbsp tomato paste

    • 1 cup dry white wine or hard cider

    • 2 cups pork stock (or water)

    • 2 bay leaves

    • 1 sprig rosemary or thyme

    • Optional finish:

      • Splash of apple cider vinegar or lemon juice

      • Fresh parsley

    Prep

    • Pat jowls dry.

    • Season generously with salt and pepper.

    • If skin is attached, score lightly (don’t cut deep).

    Cooking Instructions

    1. Brown the Jowls

    • Heat fat in a heavy pot or Dutch oven over medium-high.

    • Brown jowls on all sides until golden.

    • Remove and set aside.

    2. Build the Braise

    • Lower heat to medium.

    • Add onion and carrots; cook until softened.

    • Add garlic and tomato paste; cook 1–2 minutes.

    • Deglaze with wine or cider, scraping fond.

    3. Braise

    • Return jowls to pot.

    • Add stock, bay, and herbs (liquid should come halfway up jowls).

    • Cover and cook:

      • Oven: 300°F for 2½–3 hours

      • Stovetop: Low simmer, same timing

    Jowls are done when fork-tender and silky.

    4. Finish

    • Remove jowls and rest briefly.

    • Reduce braising liquid until slightly thick.

    • Adjust salt.

    • Add a small splash of vinegar or lemon to balance richness.

    Serving Ideas

    • Over creamy polenta or mashed potatoes

    • Tossed with pasta or gnocchi

    • With crusty bread and greens

    • Chopped and crisped for tacos or sandwiches

    Why This Works for Iberico Jowls

    • Long braise melts collagen

    • Gentle aromatics enhance natural sweetness

    • Acid at the end balances the fat

    • No sugar or heavy spice to mask flavor

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