Pork cheek, cured and often smoked, constitutes a particular cut of meat known for its rich flavor and high fat content. This product is derived from the hog’s jowl, the fleshy part of the cheek. Its preparation typically involves curing with salt, sugar, and various spices, similar to the process used for conventional bacon. This curing imparts a distinctive savory taste. As an example, it can be sliced and fried to a crisp texture or used as a flavoring component in dishes such as beans or collard greens.
The significance of this meat product lies in its capacity to add depth and richness to culinary creations. Its higher fat content, compared to traditional bacon, renders it particularly suitable for imparting flavor. Historically, it has served as a cost-effective alternative to other pork products, especially in regions where resourcefulness in cooking is valued. Its use transcends mere sustenance, becoming a cultural ingredient deeply embedded in the heritage of Southern cooking and other regional cuisines.
