Q: Last week at the farmers' market I bought a pound of pork jowls and figured I would do some research later to find out how to make them. I've done some looking and can't find anything to help me out, not even in How to Cook Everything! Any ideas?
Sent by Tara
Editor: Tara, this is the traditional cut of meat for making guanciale, that delicious cured pork product:
If you're not up for spending some time curing meat, however, what about trying to adapt a beef cheek recipe for it? I would assume that this is meat is very tender and succulent, especially after braising.
Readers, any suggestions or recipe recommendations?
(Image: Wikimedia Commons/Danilo Alfaro via About.com)