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Market Data, Analytical Tools, and Insights for the North American Meat Industry
The pork jowl is mostly used in making sausages, although it can also be cured and made into bacon. In Italian cooking, cured pork jowl is referred to as guanciale.
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Sub Primal |
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Skin On Combo |
Skinned Boxed |
Skinned Boxed, FZN |
Skinned Combo |
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