Pork jowl

As a cured and smoked meat in America, it is called jowl bacon or, especially in the Southern United States, hog jowl, joe bacon, or joe meat.

[1] Outside the United States, there is a longer culinary tradition: the cured, non-smoked Italian variant is called guanciale.

[4][5] Jowl meat may also be chopped and used as a garnish, similar to bacon bits,[6] or served in sandwich form.

[8] During the American Civil War (1861 to 1865), the peas were thought to represent wealth to the Southerners, while the Northern army considered the food to be fit as livestock feed only.

[citation needed] Pigs (and by extension, pork products) were symbolic of "wealth and gluttony" and consuming jowls or fatback on New Year's Day guaranteed a good new year.