Pork Jowl Bacon
Pork Jowl Bacon
13 oz
Pork Jowl Bacon
Pork Jowl Bacon
13 oz
Real Smoke
No Nitrates/Nitrites
Low PUFA
- Real Smoke, No Nitrates/Nitrities
- Corn & Soy Free
- Low PUFA
- Mobile Pasture-Raised on diverse pastures
- Regenerative & Sustainable
- Chemical free
- 'Needle-free': NO vaccines, antibiotics, hormones or dewormers
- Description
- Ingredients
- Standards
- Best Uses
What sets jowl bacon apart is its higher fat-to-meat ratio, which creates a melt-in-your-mouth quality when cooked. It crisps up on the edges, while the center remains juicy and tender, offering a delightful texture that’s both hearty and satisfying. The unique richness of jowl bacon makes it a perfect choice for adding depth to dishes, from breakfast to stews, or as a flavor-packed treat on its own.
Similar to our Pork Bacon, our Jowl Bacon provides an authentic, wood-smoked flavor. Unlike mass-produced bacon that uses liquid smoke or artificial smoke flavoring, our bacon is slow-smoked over real hickory logs. The natural smoke adds a rich, complex depth of flavor that can’t be replicated with chemicals. Hickory imparts a hearty, robust taste that elevates the bacon to another level, without the harmful compounds found in artificial methods.
Did you know that conventional bacon can have a fatty acid profile similar to that of canola oil? Yikes! Not ours. Our bacon is crafted with care, delivering the healthiest fatty acids thanks to a custom-made, low-PUFA, corn- and soy-free feed. This results in bacon that’s not only incredibly flavorful but also supports your health—because you are what your food eats!
For a truly rich, flavorful bacon experience, our Jowl Bacon offers an indulgent taste and texture that elevates any dish.
Cooking Methods
- Pan-Frying: Cook over medium heat until crispy and golden brown.
- Oven-Baking: Lay slices on a baking sheet and roast at 375°F for 15–20 minutes for even cooking.
- Slow-Cooking: Dice and render slowly for a rich, smoky fat that enhances soups, beans, and greens.
- Grilling – Sear on a hot grill for a charred, crispy bite that pairs well with smoky barbecue dishes.
Meal Ideas
- Southern-Style Beans & Greens – Render jowl bacon to season collard greens, black-eyed peas, or pinto beans.
- Breakfast Classic – Enjoy crispy slices alongside eggs, sourdough toast, and jam for a hearty morning meal.
- BLT Upgrade – Swap traditional bacon for jowl bacon in a BLT for a richer, more decadent sandwich.
- Carbonara or Pasta Dishes – Use diced jowl bacon in place of pancetta for an ultra-creamy, flavorful carbonara.
- Flavor Booster for Soups & Stews – Add to chowders, gumbo, or bean soups for depth and richness.
- Ryan G.Verified BuyerRated 5 out of 5 stars6/20/265 Stars
Holy smokes the chicken breast is so dang good
- Todd H.Verified BuyerRated 5 out of 5 stars6/18/265 Stars
Awesome
- Todd H.Verified BuyerRated 5 out of 5 stars6/18/265 Stars
Tasty…
- Julie S.Verified BuyerRated 5 out of 5 stars6/16/265 Stars
My son just came to me and said “omg can you please get that turkey again it was amazing “
- Debra B.Verified BuyerRated 5 out of 5 stars6/11/265 Stars
Real chicken. Excellent!
Farming Practices
Low in PUFAs, Custom-Feed
Modern pork contains significantly higher levels of PUFAs than it did in the past, with conventional pork now containing the same amount of PUFAs as canola oil, definitely not ideal for strong metabolisms! This shift is largely driven by changes in the pig’s diet, specifically the mass production of corn, soy, distiller grains, and other PUFA-rich ingredients used in conventional feed. While pasture-raised pigs may have access to more natural grazing, they still require supplemental feed, which is often rich in PUFAs. As a result, even pasture-raised pork can still have elevated levels of omega-6 fatty acids, as the pigs’ diet directly influences the fat composition of their meat.
At Nourish, we’ve taken a different approach. We’ve developed a custom-made low-PUFA, nutrient-dense corn- and soy-free feed for our pigs, ensuring their meat is rich in metabolism-supporting fats and lower in inflammatory PUFAs. Our focus on better feed practices leads to healthier pigs and better food for you, with lab testing to back it up.
Simply put, better food for our animals means better food for you!
Mobile Pasture-Raised for Optimal Nutrition
Pigs raised on pasture have access to a more diverse, nutrient-rich diet, including supplemental feed, fresh grasses, plants, and insects. This variety enhances their nutrient intake, which is then reflected in the quality of the meat you consume. Pasture-raised animal products are often richer in fat-soluble vitamins. For example, vitamin D levels increase with sunlight exposure, as animals synthesize it in their skin and store it in their fat. Vitamin K2 levels are also influenced by diet, with grass-fed animals typically containing higher amounts of this essential nutrient. Truly pasture-raised animals may also contain higher levels of beneficial compounds like polyphenols, which support gut and overall health.
In contrast, animals raised in confinement are limited to a uniform feed source, resulting in a less diverse nutrient profile and a less nutrient-dense final product.
At Nourish, we take this a step further through mobile pasture-based practices. Our pigs are regularly moved to fresh pasture, ensuring continuous access to new grasses and insects while preventing overgrazing. Unlike the loosely defined “pasture-raised” label, this system protects soil health, preserves vegetation, and supports a more natural environment for the animals. The result is healthier pigs, more sustainable land use, and ultimately, more nutrient-dense food for you.
Healthier Pigs, Free of Pharmaceuticals
Healthy animals don’t need pharmaceutical crutches. Our pigs are raised in optimal conditions: mobile pasture-raised with daily access to fresh grass, clean air, and space to move and express their natural instincts. Unlike confined pigs that require constant antibiotic interventions due to poor living conditions, our pigs aren’t trapped in their own waste or exposed to airborne toxins. Instead, they breathe fresh air, forage freely, and benefit from nutrient-rich grasses that support their gut and immune health. While pigs can’t survive on grass alone, regular access to fresh pasture provides key nutrients and fiber, promoting overall well-being.
This natural lifestyle eliminates the need for routine antibiotics, vaccines (including mRNA vaccines), hormones, and dewormers. Industrial pigs, crammed into barns or cages, rely on daily antibiotics in their water and an aggressive vaccine schedule just to survive. In contrast, our pasture-raised pigs exercise more, experience less stress, and develop stronger immune systems, resulting in healthier meat with superior nutrient density. By prioritizing regenerative farming, we raise resilient pigs that rarely get sick, avoiding the pharmaceutical dependence of conventional hog production.
