Jowl Fat

[Shel_B]

Recently I heard the term used in reference to sausage making and for salumi in general. It was said that it's the best fat to use in sausages, salami, and similar meat. So, what is jowl fat and what makes it so good. BTW, the salami I've had that's been made with jowl fat was really very, very good.

Shel

[jmolinari]

Saying it is the best is incorrect. It is the best for certain salami. Depending on the type, region or any other factor, jowl fat should or should not be used.

Now, having said that, jowl fat is good for certain salame as it has some meat striations and is a "hard" fat, which grinds nicely. Wish i could find jowls locally. What odd is i can find just about ANY other piece of the pig. I wonder what they do with the jowls at the ethnic grocer i go to!!

Does anyone know how to say pork jowls in Spanish?

[Bueno]

It's what's inside the Casamilk® bar!

In all seriousness, would it not fit with the thinking that they're using it for their own sausages?

[infernooo]

I thought the best fat to use for salumi/sausages is generally pork back fat?

[Bueno]

My apologies; I meant to say salame as opposed to sausages -- I certainly agree with you when it comes to sausage!

[jmolinari]

Infernooo, the best fat depends on the salame being created.

There are many that use back fat, or belly, or jowl, or some combination thereof.

Certainly, back fat can be substituted for all of them.