Pig Jowl

Preparation info

  • Difficulty


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By Peter Gilmore

Published 2014

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  • 2 whole berkshire pig jowls
  • 500 ml (17 fl oz) lightly salted chicken stock
  • 150 g ( oz) maple wood chips


Blanch the two pig jowls in a large saucepan of boiling salted water for 1 minute, then remove and allow to cool. Place the jowls in a large cryovac bag and add the salted chicken stock. Seal the bag with a gentle amount of vacuum. Steam the jowls at 90°C (195°F) for 8 hours. Alternatively you could simmer the jowls in chicken stock in a casserole dish in the oven at 90°C for 8 hours; however, you will need to top up the stock occasionally so the cheeks remain submerged in liquid.

Remove the cryovac bags from the steamer and submerge in a bath of iced water to rapidly cool. Once completely cold, remove from the cryovac bag. Cut away all the skin and fat around the central piece of meat, leaving just 5 mm (¼ inch) of fat on top of the meat. Cut each jowl into 4 pieces, 3 cm (1¼ inches) wide by 5 cm (2 inches) long. Now set up a cold smoking apparatus and smoke the jowl pieces for 1 hour, until they are lightly perfumed with smoke. Cover and refrigerate the jowl until required.