


Is this super tough part on my pork jowl the hide? What do I do with it?
I bought pork jowl, they just come in hunks. When I opened the packaged I noticed one side was smooth and hard. When I make slices for bacon, you can see I can't really cut into it so it's just a hangin, hard flap at this point. I bit a piece and it was incredibly chewy. My educational guess is it's the hide or skin?
I would really love to do something with it! Have zero clue what but open to all ideas. Thanks for any tips