The jowl extends from the lower jaw to the neck and includes the cheek.

Did you know?

  • The jowl is rich and dense because of its fat and collagen content. When the meat is raw, the collagen is elastic and tough. Cooking the jowl will soften it up. Heat and moisture weaken the bonds that hold collagen fibres together. The collagen turns into gelatin, which helps improve the consistency of many sauces.
  • Jowls are used in terrines, as well as slow-cooked dishes where the gelatin helps thicken sauces.
  • Slow-cooked pork jowls have a silky-smooth texture that’s a real delight.



  • You can buy fresh pork jowls in markets that sell ethnic foods and order them from most butcher shops and specialty grocery stores.