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 the Tasting Table article, … Continue reading
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 Thomas’s review here. … Continue reading
Specializing in events and culture of the Southern United States, the prestigious Garden & Gun Magazine (Dec 2010-Jan 2011) (the actual article) details a fascinating history of new Surryano dry-cured ham from the Edwards family in Surry, Virginia. Titled “The New Frontier of Country … Continue reading
Here is a piece we like from Bennett-Watt’s Discover America tour of Virginia campaign. Enjoy reviewing their visit to Edwards Smokehouse in Surry, Virginia.
Following up on my last post about nitrates and nitrites, I figured I would offer a little meditation on the salt-cellar so to speak. Next to nitrates, salt is the most controversial ingredient in any preserved or cured meats. And I get a lot of questions about the salt content in our country hams. … Continue reading