Any place to buy hog jowl or wild boar jowl?
- Atomica Mar 3, 2007 06:18 AM
Anywhere in the Bay Area?
I live in Oakland's Chinatown, where I routinely see whole pig carcasses being moved from trucks to butcher shops. I've never checked to see if the carcasses include the jowls, but I've seen every other part of the pig (except the tails) in the butcher cases. So you might try Oakland's Chinatown's butcher shops. And please tell us about the pig jowl confit recipe.
538 Ninth Street (in the Housewives Market in Old Oakland)
Oakland, CA 94620
Know for sure they have them. I was stunned because it was the first time I've actually seen a hog jowl ... and a cow's foot. I don't think they are a wild board sort of place though.
There'as a place on San Pablo in Berkeley ... a chicken place ... that has a lot of unusual meats ... most of them frozen ... but you can ask ... Um ... sort of around Sea Salt on the opposite side of the street. If I can think of the name, I'll post.
Ok ... here's the place in Berkeley that I drove by today ...
San Pablo Poultry Co
2709 San Pablo Avenue
(at Carleton St & Derby St)
Berkeley, CA 94702
Mon-Sat: 9:30 am - 5pm
Sunday: 10 am - noon
They sell whole pigs from 10 to 100 lbs.
They also sell less usual meat like game hens, Muscovy duck, regular duck, bufallo, venison, frogs legs, rabbit, goat, etc.
I stopped by once ... as the sign says ... they got a lot of poultry ... It's on San Pablo ... let's get to the point, eh? Any bird from Rocky to the common no-name street chicken ... young birds, old birds, unborn birds (uh, I guess that would be eggs) ... roasting chickens, frying chickens, stewing chickens ... different parts of all of those. ... and yet I couldn't remember the name ... sheesh.
The rest of the meat seemed frozen, but I didn't do alot of looking around.
They had a lot of pig parts too. Given they carry slighlty different meats, they might sell boar ... probably frozen though.
About two blocks down from KC BBQ.
I went in search of fresh hog jowl (planning on curing guanciale) a couple of years ago. There was a farcical moment in which I (non-Chinese speaking) tried to demonstrate, by wiggling my cheek with my hand, to a non-English-speaking Chinatown pork butcher just what I wanted. Thankfully a bilingual customer turned up who explained my request to him but he couldn't supply it; neither could Lucky Pork on Mission or La Gallinita on 24th. I finally ordered one through Golden Gate Meat Co, followed instructions on curing, then wrapped it in cheesecloth (to keep bugs off) and hung it in my garage. It was cool enough but I suspect too damp with not enough cross-ventilation; anyway the meat developed some scary-looking mold and I didn't have the nerve to scrape it off and try cooking the rest, so into the garbage it went. I order guanciale from Salumi in Seattle, run by Armandino Batali (Mario's dad) who spent a year or two in Italy studying the craft of curing pork; I do my own duck confit, but for guanciale or prosciutto I'll rely on a pro.