Why the jowl?

The jowl is a very small cut of the pig where meat and fat are closely interwoven.

After 5 to 10 months of ageing on open racks, both evolve together. The fat turns meltingly tender, the meat retains its bite, and the whole cut develops a remarkably intense, singular aroma.

Its texture is reminiscent of Wagyu beef: the fat is intimately marbled into the meat, creating a palate sensation that is at once melting, substantial, and deeply enveloping.

The jowl shares certain qualities with belly pork (ventrèche), but its flavour is more aromatic, deeper, and more powerful.

It can be enjoyed as it is, thinly sliced, as an aperitif.

When cooked, its fat gently renders, infusing the dish with its aromas: carbonara pasta, vegetables, stuffing, or poultry.

Two months of cold maturation

The jowl begins with two months of cold maturation in salt, according to a method exclusive to Maison Duler.

During this period, the salt gradually penetrates the entire cut, guiding its maturation.

Every jowl has its own pace

Each Gascon pig has its own build, thickness of meat, and proportion of fat. As a result, no two jowls are exactly alike.

After maturation, we place them whole on open racks in our curing cellars. We turn them regularly and follow the evolution of each piece.

Depending on its thickness and fat content, a jowl will remain in ageing for 5 to 10 months.

The ageing time is tailored to each cut.

Over the months, the jowl slowly loses moisture. The meat concentrates as the lean and fat evolve in harmony.

It develops a distinct texture: the fat progressively melts around meat that remains succulent and firm, much like Wagyu beef.

Above all, the jowl has a very singular aroma. On the palate, the flavour steadily unfolds and lingers long after the bite.

In some respects, it is reminiscent of belly pork (ventrèche), but with greater presence on the palate and a more pronounced persistence.

Louis-Dominique has already sliced it for you

Within a single slice, the jowl brings together contrasting areas of meat and fat.

Louis-Dominique therefore adjusts the slicing thickness to preserve both the melting quality of the fat and the bite of the meat.

The slices are then arranged on a presentation board and vacuum-packed at the Domaine.

Each pack contains 70 g, typically serving two.

You can serve it as is or simply take a few slices for cooking.

For the aperitif or in cooking

The jowl can be enjoyed just as it is, simply brought to room temperature.

When thinly sliced, its fat softens and its aromas unfold progressively on the palate.

Yet it is also exceptionally versatile in cooking.

Just a few slices are enough to enrich carbonara pasta, vegetables, stuffing, or poultry breast.
With gentle heat, the fat renders and imparts its deep flavours to the dish.

You can also drape it as a delicate veil, such as over a truffled cabécou: just enough to bring a melting finish and lengthen the flavours.

Open the pack about 15 minutes before serving or cooking.

Free from saltpetre, nitrite salt, or other additives

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