Hog Jowl - The cheek of a hog. Hog jowl is usually cut into squares before being cured and smoked. It may be refrigerated for up to one week if tightly wrapped.
Hog Jowl - Cheek of a hog, usually only found in the south, and commonly cured or smoked. It is similar in most respects to bacon and used to flavor stews, baked beans and the like.
Hog Jowl:
The fatty cheek of a hog that is smoked and cured. Used as as a seasoning like bacon or salt pork.
Hog maws: ...
smoked hog jowl Notes: The jowl (which is pronounced "jole" in the South) is the hog's cheek. It's often cut into pieces and used to flavor stews, collard greens, and bean dishes. Substitutes: bacon OR smoked ham hock ...
"Here's a recipe for basic black-eyed peas with bacon or hog jowl and spicy seasonings and herbs, along with garlic and vegetables. These peas are delicious with cornbread or corn muffins and seasoned greens."
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 See also: Smoke, Bean, Ham hock, Greens, Smoked
  
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