[Sca-cooks] Scraps of meat

Susan Fox selene at earthlink.net
Thu Dec 29 16:51:13 PST 2011

I guess that should be pretty close.  I thought of jowl as more the side 
or cheek, but does that make a difference really?  And is it available 
as a separate cut in California?  More research is clearly indicated.  

Oh and I have finally really looked at Suey's site and it's really a 
fine place to spend an afternoon or three.  Well done!


On 12/29/11 4:42 PM, Chawkswrth wrote:
> Try looking under "Hog Jowl"
> Helen
> -----Original Message-----
> From: Susan Fox <selene at earthlink.net>
> Just the title sounds decadently wonderful. I'm doing a little pork
> festival for New Year's and this would fit right in. Dewlap may not be
> readily available here however.
> Cheers,
> Selene
> On 12/29/11 1:39 PM, Suey wrote:
>> We have just been able to scan photos from the pig slaughter we had 
> in
>> 2000. I have just added a recipe for a dewlap in my blog with some of
>> the photos from that slaughter. I am wondering what you think of the
> http://spanishfoodma.blogspot.com/2011/10/aprovechables-scraps-of-meat.html 
>> As you can see we really worked on it. My husband says he is licking
>> his plate. Are you?
>> Suey

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