This bacon is made from the jowl (cheek) instead of the belly cut of the hog. There is both the fat and meat parts in each slice, exactly like a good slice of bacon should have. An equally delicious alternative from traditional bacon. The brine is predominantly savoury with a hint of apple-sweet flavour that isn’t too salty or smoky. It caramelizes nicely in the cast iron pan and we think our butcher has outdone himself with this recipe!
We like this either as with our breakfast or chopped up fine and sautéed with wilted greens or cubed potatoes as a side accompaniment to dinner. For those foodies out there, try using this as a substitute for any recipe that calls for pancetta!