They sure do know about pigs. There’s only one piggy part that’s tastier and more tender than the belly. Yes, we’re talking about the jowl. Leave it to the barbecue experts at Sants Es Crema to do justice to the super-juicy, wonderfully flavorful cheek meat. The Covid-born sandwich concept is the first of its kind in Barcelona, and the kitchen uses a robata grill to evoke smoky flavors from all kinds of carnivorous bits. But no trip is complete without this pork jowl handheld, which melds sweet fat and crunchy meat with a hit of earthy achiote and a swath of crisp, farm-fresh lettuce. It’s a study in textural balance that hits all the right notes