Smoked Pork Cheeks ~500 g
Hot-smoked jowl — silky fat ribboned with meat, deep woodsmoke aroma.
SMOKED · PORK CHEEKS · ~500 G
What it is
Hot-smoked pork cheeks — sometimes called jowl — are a prized cut from the side of the pig's head, where soft, melting fat is ribboned through with a fine seam of dark meat. Cured with salt and spices, then slowly smoked over smouldering wood, they take on an amber‑honey colour, a dense yet yielding texture and that long, savoury woodsmoke aroma which has made jowl a household delicacy across the Slavic and Baltic table for centuries.
Slice thin and serve cold on dark rye with mustard and pickled onions, alongside a chilled vodka or a glass of dark beer. Diced and added to pea soup, borscht, bigos, braised cabbage or stewed beans, a couple of minutes in a hot pan releases that meaty, smoky backbone the whole dish leans on. They also stand in beautifully for bacon in cold salads.
Ingredients
Pork cheeks, salt, spices and seasonings, preservative (sodium nitrite E250), natural wood smoke / smoke flavouring.
Ingredients shown are typical; please refer to the pack for the exact recipe of your batch.
Nutrition (per 100 g)
| Energy | ~1900 kJ / ~460 kcal |
| Fat | ~45 g |
| of which saturates | ~16 g |
| Carbohydrate | <1 g |
| of which sugars | <1 g |
| Protein | ~12 g |
| Salt | ~2.5 g |
Indicative for fatty smoked pork cheek.
Allergens & storage
Contains: no declared allergens.
Store refrigerated 0–4°C.
Net weight: ~500g
A thin slice on rye, a pickled onion — the table is already a celebration.
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