Iberian Pork Jowl Steak

The Iberian pork jowl is a cut taken from the lower part of the head of the Iberian pork, located between the jaw and the neck. It is a very juicy piece with high fat marbling and a soft, melt-in-the-mouth texture when cooked. Thanks to the exceptional quality of Iberian pork fat —rich in unsaturated fatty acids— the jowl develops a deep, silky, and aromatic flavor, making it highly appreciated in both traditional cooking and fine dining. It can be prepared fresh —roasted, stewed, or slow-cooked— where its fat slowly renders to create an exceptionally tender texture, or cured, similar to bacon or fatback, to be used as an ingredient in various dishes or sausages.