How to Cut Off Pig Jowls

Pig jowls are often cured and consumed by small family farmers as bacon. The amount of available jowls will vary widely depending on the weight of the animal at slaughter. Smaller jowls can be used in head cheese, pozole or other dishes. In order to maximize access to the jowls, it is important to remove the pig head from the carcass. After humanely slaughtering the pig, allow all blood to drain from the carcass. Remove the pig bristles and innards before separating cuts of meat.

Things You'll Need

  • Butcher knife
  • Large cleaver
  • Hammer
  • Spray bottle
Show More

Instructions

    • 1

      Sever the head from the pig by first slipping a knife firmly behind the base of the skull. Run the knife in a circle, creating a deep cut that surrounds the circumference of the neck. Make an even slice through the gullet and windpipe.

    • 2

      Slip a large cleaver into the cut made at the base of the neck. Slide the cleaver right up against the neck bone. Hit the back of the cleaver with a hammer firmly, applying sufficient pressure to sever the neck bone while maintaining complete control over the placement of the blade.

    • 3

      Remove the head from the body. Rinse off any bone chips created by an uneven break with a spray of warm water from the spray bottle. Place the pig head facing upwards to remove the jowls and other desired head meats.

    • 4

      Determine the placement of the jowls on each side. The size of the fat and meat reserve can vary widely, depending on the age and weight of the pig at slaughter. Cut a line down the center of the pig head from the mouth to the base of the head.

    • 5

      Trace the shape of the jowl by making a firm cut with the butcher knife, which will follow the jaw bone to remove the most meat. The thickness of the jowl will increase significantly with proximity to the neck of the pig. Repeat on the other side until both jowls are severed. Continue removing desired cuts from the pig head.