PIG HEAD PROFILE
Photo by: Lord-WilliamsHOW TO CURE PORK JOWLS FROM THE MEDIEVAL SPANISH CHEF'S ARCHIVES:
Cut the jawbone off the head. Remove the glands on the jowl. Place it in a bed of rock salt, covering it well on all sides. Leave it for seven days, turning it from time to time to make sure it is well covered and the brine is absorbed. Add more salt as necessary.
Remove the jowl from the salt brushing it off. Tie a rope around one end and hang it in the rafters for 1-3 weeks in a dry cool place with good ventilation until the meat and fat is stiff. If mold forms scrape it off and rub the surface with very salty water.
Slice the bacon into ¼” stripes and fry. Eat directly from the frying pan. It is to exquisite to eat with anything else.