Eat It: Crispy, Fatty Confit Pork Jowl

Congratulations—you managed to tackle our lard-laced biscuits and managed to live through the night.

Now it’s time to move on to the main event and devote your day to a super-rich, crispy, fatty pork jowl.

You’ll want to drag your ass down to the butcher early for this one. No, you can’t substitute some factory farm pork butt for this dish. Get up close and personal with your meat man and splurge on a fine piece of well-raised pig cheek. Just don’t shove it down your pants.

Take it home and spend some time with it. Caress it. Get a little weird with it, if that’s your thing. You’re going to confit that piggy in warm fat and slow-cook it to perfection.