It's bacon! Jowl is similar in composition to bacon, it has tender meat layered between fat that cooks up nice and crispy on a skillet. The only real difference is that jowls are not as uniform as bacon. It has larger and fewer layers of fat and meat, unlike bacon, which has thinner more numerous individual layers. We sell it $2 cheaper because "jowls" is a less pleasing word than "bacon"... marketing! So, neck bacon?
Maybe, if you've spent time in Asia, the picture here is familiar... More than likely it was jowl and not bacon on the grill. Call it what you will, I'm going with "neck bacon".
