Marinated Iberian Jowl

A SUCCULENT BITE, AN IBERIAN JEWEL WITH A POWERFUL FLAVOR.

Iberian Pork Jowl is a cut that comes from the lower neck area of the Iberian pig. This cut features several layers of soft fat infiltrated into the lean meat and muscle fibers. It stands out for its smooth texture, great juiciness, and flavor.

For consumption, at Torreón, we marinate it with salt, paprika, garlic, and thyme. The salting process takes 4 or 5 days, then it is marinated, and cured in an artificial drying room for 3 months. Afterward, it is allowed to air dry in a natural drying room for 1 or 2 more weeks.

This process enhances the flavor of the Iberian Pork Jowl and also helps reduce the fat percentage.

The qualities of IBERIAN PORK JOWL give it many gastronomic possibilities, either as a main ingredient or accompanying other meats, vegetables, stews, or sauces.