Hog Jowls on Toast – Mud Season 2009

Ben Enjoying Smoked Hog Jowls on Toast

We make a lot of bacon but the demand is so high we almost never eat any. This is an irony like the shoemaker’s children who go barefoot. But hog jowls, while almost the same, are not in as high a demand so that is what we have. They have a slightly different texture than bacon but taste the same – delicious!

We had planned to take spring cleanup trash to the dump today.
But we were glad not to drive.
I watched,
pickup trucks
crawl slowly
with great effort
up the mountain
past us
through the mud.
We were glad not to drive today.
Mud season is here.

Outdoors: 52°F/27°F Sunny – Mud road
Farm House: 34°F/32°F
Tiny Cottage: 69°F/61°F Desk on wall

About Walter Jeffries

Tinker, Tailor...
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6 Responses to Hog Jowls on Toast – Mud Season 2009

  1. waylandcook says:

    We can not do with out bacon here.I guess we eat alot of hog. Bacon and sausage every morning and country ham in beans for dinner. Guess it is a good thing we started raising our own hogs.

  2. I just got back from Vancouver today and "mud season" is upon us also. Put away the winter boots & bring out the "mudders"

  3. In NY, we don’t usually get much of a Spring. We sort of go from Winter to summer in one fell swoop! This year, we actually seem to be having spring and I am not quite sure what to make of it.I might have to buy some “mudders”…

  4. David says:

    Hmmm! Sounds yummy!

  5. ChristyACB says:

    I’m pretty sure I must have eaten that as a child and been told it was bacon to prevent me from freaking out! LOL.

  6. Paige says:

    I often leave the TV on in the dog room to block out outside noise as I live in the city. Anyhow, I have noticed on the food network that hog jowls are the big thing in NY City.

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