Located between the pork collar and loin, marbled jowl meat is one of the rarest cuts—only about two pieces per pig. Its name, "Shuangjiang," means "snowflake marbling," thanks to the fine, naturally even fat that gives it a delicate, snow-like appearance. Unlike the crisp texture of pork cheek (Matsusaka-style), jowl meat is tender and smooth, yet still offers a pleasant, springy bite. It’s a hidden gem for true meat lovers. Best enjoyed with quick cooking methods like pan-searing, hot pot dipping, or light torching, this cut shines when kept simple. Pair it with lemon salt, yuzu pepper, or garlic soy sauce to highlight its natural flavor and fine texture. Small in quantity, rich in flavor—a cut worth savoring.