I got this amazing pork jowl for Christmas from my brother and if you've never had it just think of it as super bacon because it is amazing and I made pizza with it! I made a mornay sauce with white cheddar and gruyere with sautéed shallot and garlic in it, then spread spinach, threw down the pork jowl ( super bacon ) and topped with thin slices of smoked gouda. Before serving I drizzled it with a balsamic glaze.
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