I don’t care two hoots and a holler about what they say i’m still going to eat this with some eggs and horseradish.
Hog jowl is the fatty cheek meat from a pig, prized for its rich flavor, often cured and smoked like bacon (sometimes called “jowl bacon”) but with a silkier texture, and used to flavor Southern dishes like collard greens, black-eyed peas, and beans, or fried for breakfast, while its Italian cousin is guanciale, used in pasta. It’s a staple in soul food, adding savory depth to soups, stews, and cornbread.
I never in my life willingly gave up butter. Life is short, and it is even shorter without butter.
I don’t listen to any of these kinds of “Don’t eat this food...” or “Eat this food...” anymore.
Live life. Enjoy it. It doesn’t mean you have to eat things that are poison. I have simply come to trust all these people who have spread this for decades with the same degree of skepticism with which I view the product commercials in between YouTube videos.