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Originally Posted by Lil Sis  Michelle will be better at explaining but I think it is the meat from the Jowls / cheeks... it is like bacon I think. A fatty meat.
Does anyone serve cabbage or sauerkraut with the ham and black eye peas? Just wondering |
I would think the jowl would just be gristle and fibrous cartilage - didn't know it would be meat per se. I really always thought "hog jowl" was just a term for some other cut on the hog! But they really cut their cheeks out, cook and eat them, huh????