This is a whole slab of cheek. These make an excellent bacon (thick cut with a mandolin) and when cooked right (braised/slow cooked) this is the most succulent and scrumptious meat around - hands down. Cheek meat (or Jowl) is perhaps the most succulent and underrated of all pork cuts. We advise a long braise to turn this alternative cut into the most amazing and flavorful cut. It needs a slow cook time to melt all the connective tissue.