Origin

• Jowls are essentially the cheeks of the pig. They are like bacon with meat dispersed in a layer of fat. The cuisine has its roots in the American South, states including Mississippi, Tennessee, Arkansas, Alabama and Georgia. The smoked jowls have African-American roots as well.

Uses

• Bacon is a more expensive cut of pork from areas that could be used in other ways. The jowl, however, is an inexpensive substitute for bacon that some say is more flavorful. Smoked jowls are used to add a smoky pork flavor to traditional southern dishes such as collard greens, stews, beans, field peas, dressings and more. They can be eaten in a sandwich like a BLT as well.

Preparations

• The jowls are cut from the hog's head and skinned. The jowl extends from the snout back to the back of the head. It is the area from the ears down to the jaw line -- the meat that covers the jawbone. The fat-lined meat is then seasoned or cured and then smoked. Because of the saltiness of the seasonings after smoking, jowls are used in dishes alongside little additional seasoning.

Considerations

• Smoked jowls are not a very health-conscious food as they are high in cholesterol, fat and salt. The dishes that are commonly created using the jowl are notorious for being hypertension- and heart disease-inducing meals.