Iberian jowl is one of the most highly valued cuts of Iberian pork, although it is often unknown to consumers. However, its juiciness and exceptional flavour have made it an essential ingredient in haute cuisine. 

At César Nieto we know all about the Iberian pig and that is why we explain what Iberian jowl is, why it is so appreciated and how you can use it in your recipes.

What is Iberian jowl?

The Iberian dewlap is the cut obtained from the lower part of the neck of the Iberian pig. It is characterised by its high fat infiltration, which gives it an extremely tender texture and a very intense flavour. 

In the case of Iberian pigs, reared in the wild and fed mainly on acorns, the quality of this fat is even higher, due to the diet rich in healthy fatty acids and the life in the pasture. In addition, it has unique characteristics that make the jowl special:

1. Juicy texture: Thanks to its high fat infiltration, dewlap has a very tender texture that melts in the mouth.
2. Deep flavour: The flavour of Iberian jowl is exceptional, with an unctuous touch that enhances any dish in which it is used.
3. Versatility: Although it has traditionally been used in stews and long-cooked dishes, in recent years the jowl has gained prominence in haute cuisine, where it is used both in roasts and grilled or even in modern preparations.

Why is Iberian jowl so popular?

The Iberian pig is famous for the quality of its meat and sausages, and the Iberian jowl is no exception. This cut has been traditionally used in Spanish cuisine for its versatility and its ability to add flavour to any recipe. 

But beyond traditional cuisine, chefs all over the world are rediscovering the possibilities offered by Iberian jowl.

Incomparable flavour

Iberian jowl has a distinctive flavour not found in other cuts. This is largely due to the infiltration of fat, which provides a creamy texture and concentrates the flavours of the Iberian pork. This fat is rich in monounsaturated fatty acids, which gives it a mild and healthy touch, similar to olive oil.

Perfect for long cooking recipes

In stews and casseroles, the jowl becomes extremely tender, as the fat melts and integrates with the other ingredients, enhancing the flavours of the dish. This is why Iberian jowl is a star ingredient in traditional recipes such as stews and casseroles.

Protagonist in haute cuisine

In recent years, renowned chefs have begun to include Iberian dewlap in tasting menus. Thanks to its texture and flavor, this cut is no longer considered “humble” and has gained prominence in more attractive dishes. It is common to see jowl served with agricultural sauces or glazes, combining its fat with fresh or acidic ingredients to balance the flavor.

Why choose the Iberian dewlap at César Nieto?

To fully enjoy Iberian dewlap, it is important to purchase it from a trusted place. At César Nieto we select the best Iberian pig products, ensuring that each cut comes from animals raised in the pastures and fed naturally.

All our products come from free-range Iberian pigs, which guarantees the best quality in each piece. In addition, the Iberian dewlap ensures a unique texture and flavor. For all this, we are proud to offer superior quality products, with deep respect for tradition and care in production.

In this way, we encourage you to visit César Nieto’s online store, where you will find the best Iberian pork products and you can enjoy authentic Iberian quality on your table.