Tag: Pork jowl

According to nutritional data, a raw 100g serving of pork belly contains around 53g of fat, significantly more than any other cut. So, if you're asking what cut of pork has the most fat, the definitive answer is the belly, prized for its exceptionally rich flavor and succulent texture.

Before modern refrigeration, salt-cured pork was a household staple across many cultures for its preservation and rich flavor. This tradition, rooted in resourcefulness, laid the foundation for what is known today as poor man's bacon, referring to affordable and flavorful alternatives to conventional streaky bacon.

The pork jowl, the cheek of a pig, is a highly fatty and flavorful cut used in international cuisines, most notably in Italian guanciale and Southern American hog jowl. The question of whether pork jowl meat is good is best answered by understanding its unique characteristics and versatile applications in the kitchen.

Historically, pork jowl has been a staple in Southern American cooking, prized for its rich fat and distinct flavor. This fatty cut, sourced from a hog's cheek, often draws comparisons to bacon, leading many to ask: is pork jowl better than bacon? The answer depends heavily on your culinary goals, as each offers unique qualities for different dishes.

According to one study, unprocessed pork belly can contain up to 48% fat, making it a powerful contender for the title of what is the fattiest pork cut. However, the reality is more complex, as several other options with exceptional fat content exist, each prized for different culinary applications. This guide will help you navigate the richest cuts of pork.

With pork being the most consumed red meat worldwide, understanding the various cuts is key to mastering the kitchen, especially for those seeking the most flavorful, high-fat options. So, what is the fattest part of the pig and how do these cuts differ?