Pig's cheek, also called pork jowl, is the fatty, well-marbled cut of meat from the lower part of a pig's face, just below the ear. It is well-suited to slow cooking - braising, stewing, or smoking - because its connective tissue and fat break down gradually into a rich, almost gelatinous texture, rather than to quick, high-heat methods. In Spain it is the base of carrillada de cerdo, cheeks braised in sherry with vegetables and spices; in France, the same cut appears as joues de porc braisees; braised pork cheek and jowl also feature in Chinese and other East Asian slow-cooked pork dishes. Beyond braises, cured pork jowl (guanciale in Italian cooking) is a cornerstone of dishes like carbonara and amatriciana, and the meat can also be ground into sausage or used in terrines.