Pork Jowl is juicy and tender. The pork jowl is mostly used in making sausages, although it can also be cured and made into bacon. In Italian cooking, cured pork jowl is referred to as guanciale. In Asian cooking, pork jowl is often marinated with herbs and soy sauce, then slow roasted with a honey glaze. They make awesome snacks but also make perfect main courses.