Pork Jowl (Fresh, Not Cured)
Pork Jowl (Fresh, Not Cured)
1 lb
Pork Jowl (Fresh, Not Cured)
Pork Jowl (Fresh, Not Cured)
1 lb
Low PUFA
Corn & Soy Free
Mobile Pasture-Raised
- Corn & Soy Free
- Low PUFA
- Mobile Pasture-Raised on diverse pastures
- Regenerative & Sustainable
- Chemical free
- 'Needle-free': NO vaccines, antibiotics, hormones or dewormers
- Maximal nutrition
- Description
- Ingredients
- Standards
- Best Uses
Jowl has a slightly higher fat content than traditional belly bacon, but that only means more flavor, more tenderness, and a melt-in-your-mouth texture. Sometimes called “pork cheek bacon,” this cut is prized for its deep, savory flavor that surpasses anything you’ll find in a grocery store.
The fat profile of pork is directly shaped by what the hog eats. Unlike conventional pork raised on PUFA-heavy, corn- and soy-based feed, our pigs are fed a one-of-a-kind, low-PUFA, corn- and soy-free diet. This results in a healthier, more stable fat profile—higher in nourishing saturated fats and lower in inflammatory polyunsaturated fats (PUFAs). Plus, our pork is LowPs™ certified, meaning it’s also low in phytoestrogens and pesticides, reducing exposure to endocrine-disrupting compounds.
Truly Pasture-Raised, Nutrient-Dense Pork
Our hogs live active, natural lives on diverse pastures where they forage on grasses, roots, and insects, leading to:
✔ Higher Vitamin K2 – Supports bone health, heart health, and energy metabolism.
✔ More Vitamin D – Naturally boosted through sun exposure, supporting immunity and overall well-being.
✔ No Pharmaceutical Interventions – Our pigs are raised without vaccines, antibiotics, hormones, or dewormers.
You will taste the difference!
This is pork raised the way it should be—with respect for nature, optimal nutrition, and unbeatable flavor. Whether you’re making your own jowl bacon or experimenting with new recipes, you’ll love the rich, clean taste of real, pastured, low PUFA pork.
Cooking Methods
- Slow-Braising: Simmer gently in a flavorful liquid (broth, wine, or cider) for several hours until the meat becomes tender and the fat melts into the dish.
- Pan-Searing: Sear on medium-high heat until crispy on the outside, allowing the fat to render and create a melt-in-your-mouth texture.
- Grilling: Slice into thick cuts and grill over medium heat for a smoky, crispy exterior while keeping the interior juicy and tender.
- Oven-Roasting: Roast at 350°F for about 45 minutes to an hour, turning halfway, for a crispy and succulent roast jowl.
- Sautéing: Dice and sauté with onions or garlic to render the fat and use as a flavor base for sauces, soups, or stews.
- Cure and Smoke: To make your own jowl bacon at home!
- 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.
