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Jowciale Featured in LA Times' Daily Dish
9/16/2011
LA Times’ Food Editor Betty Hallock reviewed a sample of our jowicale. She wrote about it in 9/14/11's “Daily Dish” blog. Betty describes it as “the made-in-America version of guanciale…and guanciale is one of my favorite cured meats.” Read more...
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Jowciale, Pork Jowl with a Backwoods Whiff
9/14/2011
We're so excited that Florence loves jowciale as much as we do! Read more...
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Weathering Irene!
9/9/2011
Down here at S. Wallace Edwards and Sons, we weather the weather pretty well. This year Irene knocked our power out for 3 days, that’s one day more than Hurricane Isabel in 2003. But because we sell dry cured meats, we didn’t have a whole lot to worry about. Some parts of Surry County were out of power for over a week! Read more...
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A bona fide ham man turns to Italy
8/31/2011
The national editor of Tasting Table, featured jowciale in the 8/25/11 national edition of their e-newsletter. The description says that while Edwards is not the first American company to make guanciale, “the Edwards’ take is quickly becoming our favorite.” Read more...
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Surryano Ham Mentioned on WineSpectator.com
8/26/2011
Executive Editor Thomas Matthews reviewed the Charleston restaurant, Husk, and notes that he paired his bourbon with “Surreyano” [sic] and described it as, “a variation on Spanish Serrano made by Edwards, the great country ham producer in Surrey [sic], Va.” Read more...
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And What About Salt?
8/1/2011
After sleuthing information on nitrates and nitirites, the Curemaster turns his attention to another "salty" issue. Discover what he has to say as well as how his dad benefited from the Curemaster's common-sense approach to medicine! Read more...
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Discover America "discovers" us!
7/29/2011
Here is a piece we like from Bennett-Watt's Discover America tour of Virginia. Enjoy reviewing their visit to Edwards Smokehouse. Read more...
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Updated information in the nitrate/nitrite controversy
7/27/2011
Earlier this year our Curemaster posted a blog concerning the ongoing debate about health effects of nitrates. The blog has been updated with links to sites that weigh in on the topic. Please take time to view the updated post. Read more...
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Surry Farms in TheDailyMeal.com
7/26/2011
TheDailyMeal.com’s Roger Morris mentioned Surry Farms in his round-up of items he tasted on his first day at The Fancy Food Show, held this year in Washington, D.C. He completed his day of tasting with Surryano Ham, he described as “quite well done.” Read more...
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Announcing Jowciale!
7/12/2011
We're hard at work here at Surry Farms. After launching Surryano five years ago - our version of European Serrano ham - we began thinking of the next delicacy which we could make tastier and more affordable. We're excited to announce that we introduced Jowciale this weekend at the Summer Fancy Food Show in Washington, D.C.! Read more...
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