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
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- 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!
Pork Jowl (Fresh, Not Cured) | Zone-1 Reviews
No going back
Jen
23/04/2024
finally no digestive problems
Allison
12/09/2024
Can digest with ease
Janet
29/11/2024
Happy :)
Tammy
16/05/2024
Can finally digest pork
Guillermo
19/12/2023
Thriving
Suzanne
22/12/2023
So happy i can eat pork again
Janet
11/12/2023
Wonderful
Andrea
29/03/2025
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! This shift is largely driven by changes in the pig’s diet, specifically the mass production of corn, soy, 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 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, the better we feed our animals, the better the food you get.
Mobile Pasture-Raised for Optimal Nutrition
Pigs raised on pasture enjoy a diverse, nutrient-rich diet, which includes not only supplemental feed but also fresh grasses, plants, and insects. This variety enhances their nutrient intake, which is then passed on to you through the meat you consume. In contrast, animals confined to buildings or cages are limited to their supplemental feed, leading to a less varied nutrient profile and, ultimately, a less nutrient-dense product.
At Nourish, we take it a step further with mobile pasture-raised practices, where our pigs are moved to a fresh patch of grass weekly. This ensures they have continuous access to fresh grasses and insects, providing them with a more varied and nutrient-dense diet. Unlike the generic “pasture-raised” label—which often lacks regulation—our mobile system prevents land degradation, preserves vegetation, and avoids the soil issues caused by prolonged animal presence. Regularly rotating the pigs allows the land to recover, supporting pig health, environmental sustainability, and, ultimately, your health.
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 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.
