• Diagram of pork cuts
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Serenity Valley Farms

Jowl Bacon

Jowl Bacon

$29.99 USD
$29.99 USD
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JOWL BACON
Bacon from the cheek.
Richer than a belly rasher, and it crisps harder.
CHEEK
WHERE IT'S CUT
CURED
BEFORE IT SHIPS
LOW & SLOW
HOW TO COOK IT
What makes it different
The cheek, not the belly
Jowl is the cheek — the hardest-working muscle on the hog, and one of the fattiest. Cured and sliced it is bacon, but denser and more marbled than a belly rasher.
How it behaves in the pan
More fat, and firmer fat, so it takes longer to render and it crisps harder once it does. Cook it slower than you would cook belly bacon.
What it is related to
Left uncured, this is the cut Italians turn into guanciale. Cured and sliced the way we do it, it is the Southern side of the same idea.
Low heat, and more patience than belly bacon needs. Rush a jowl and the outside burns while the middle is still soft.
FROM THE FARM
We raise our hogs on pasture here in Monticello, Kentucky, and have every animal cut at a USDA-inspected plant down the road. We raise them, we have them cut, and we pack what comes back ourselves.
How to cook it
1
Lay the slices in a cold, dry pan, in one layer, and bring the heat up to medium-low.
2
Give it longer than you think. There is more fat here and it is firmer, so it needs time to let go.
3
Turn it once the underside is deep brown and the fat has gone clear. Do not raise the heat to hurry it.
4
Drain it on paper and save the fat — a jowl renders more of it than a belly does, and it is worth keeping.
What you're getting
Jowl bacon, sliced.
Cut from the cheek — not the belly.
Raised on our farm in Monticello, Kentucky, and cut at a USDA-inspected plant.
Weights are averages. Every package is cut by hand, so no two are exactly alike.
Who vouches for us
Homegrown By Heroes
Homegrown By Heroes
Farmer veteran certified
Weston A. Price Foundation
Weston A. Price
Wise Traditions listed
Kentucky Proud
Kentucky Proud
KY Dept. of Agriculture
Appalachia Proud
Appalachia Proud
Mountains to Market
USDA inspected · Processed at USDA-inspected facilities in Science Hill, Kentucky and Walling, Tennessee

Shipping & delivery

Everything we send is perishable, so nothing spends more than two days in transit. Your order is vacuum-sealed, packed in an insulated liner with reusable ice packs, and ships Mondays and Tuesdays so it never sits over a weekend.

Shipping is priced by region and free above a threshold that depends on your state. Your exact rate is calculated at checkout.

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We ship to the 48 contiguous states. Not currently to AK or HI.

Our guarantee

If you're not satisfied, we replace it or refund it — your choice, and you never send anything back. If an order arrives thawed, damaged, or wrong, email us a photo within 24 hours.

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  • The Best Tasting Meat

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    "The best tasting beef, pork, and chicken products in Kentucky!
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    — William L., Google Review

  • Awesome!!!

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    "Awesome place to get meats & eggs — really good quality meats.
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  • Beautiful!

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    "The meat is beautiful, absolutely love it — I'll be ordering again soon."
    — Brandi H., Google Review