Our in house cured free range pork jowl, air dried in our salt chamber for 8 weeks.
We use Dermot Allens free range pork jowls, cure in a nitrate free cure for 7 days, rinse in white wine then air dry for 8 weeks.
Its texture is more delicate. Upon cooking, the fat typically melts away, giving great depth of flavour to the dishes and sauces it is used in.
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