Meat
Jowl
Jowl is the cheek and jaw fat-and-meat of the pig—streaky like belly but with a different grain, famous as Italian guanciale when cured. Fresh jowl braises or confits well; cured jowl is the traditional fat for carbonara and amatriciana in Roman cooking (not pancetta, strictly). High fat content means rich flavour and excellent rendering. It is prized by charcutiers and pasta cooks for that specific cured flavour—more porky and aromatic than belly bacon. Cure with salt, pepper, and spices; air-dry. For fresh use, confit or slow-roast until soft. Trim glands carefully when raw.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.9 g
- Saturated Fat 5.27 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.91 g
- Polyunsaturated Fat 0.94 g
- Cholesterol 73.9 mg
- Sodium 61.3 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.8 g
- Water 62.2 g
- Energy 207 kcal
- Water 62.2 g
- Protein 22.8 g
- Fat 11.9 g
- Saturated Fat 5.27 g
- Monounsaturated Fat 4.91 g
- Polyunsaturated Fat 0.94 g
- Omega-3 0.09 g
- Trans Fat 0.2 g
- Vitamins 35.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.62 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.78 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.7 µg
- Minerals 367 mg
- Major Minerals 365 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 73.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.62 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.78 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.6 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.7 ·
Minerals
Jowl of Pork: composition reflects this culinary part relative to the whole ingredient.
History
Central Italian curing traditions made guanciale from jowl a pantry fat for pasta sauces.
Global interest in authentic carbonara increased demand for true jowl guanciale over substitutes.