A staple of Soul Food, hog jowl is simply cured and smoked pork cheeks - and is perhaps, some of it's most succulent meat to be found on a hog. It can be fried and eaten as regular bacon and as part of your favorite old-fashioned breakfast.
For me, my Sunday breakfast began with digging out my nearly century old cast-iron pans - a #8 Griswold fry pan and my #9 Griswold skillet. I then sliced the jowls in 1/4" thicknesses and placed them in the frying pan over low/medium heat. I cooked them for approximately 10 minutes, turning once, and drained them well in a plate lined with paper towels.
While that was going on, I fired up the cast-iron skillet to cook up a couple of eggs while my bread toasted in the oven. The perfect old-fashioned breakfast for a Sunday morning!