Uploaded December 2012 | Updated September 2026, 3 days ago

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betterbook.com/bacon Tom Mylan, co-owner and executive butcher of The Meat Hook in Brooklyn, New York, demonstrates how to choose a great piece of pork jowl for making face bacon and guanciale. Learn how to tell the difference between pork cheek, pork jowl, and pork loin.

This video is an excerpt from "The Better Bacon Book," made exclusively for the iPad/iPhone. For more bacon tips, tricks, and recipes visit: betterbook.com/bacon

Available on iTunes.