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Jowl bacon is a rare treat, you don't see it too often and it's delicious. It's almost identical to traditional belly bacon but a little different in shape. Italians use the Jowl to make Guanciale and carbonara. We cure it for 14 days, smoke it for 12 hours and then chill before slicing at a quarter inch.
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🇺🇸 Ship from USA · On Agora since 2026
$15.33