Last year, our peppered bacon got the award from The Virginian-Pilot as “The Best Bacon for Your BLT”. This year, Saveur listed our bacon as one of the Top Five Mail Order Bacons. So we’re sending up a big THANKS to Saveur for all the love, and we’ll keep making it, if you’ll keep eating … Continue reading
A month ago, we sent some of our jowciale to the editors of Saveur to let them have a little taste and boy is it paying off! Not only have they expressed how much they love it, they asked us for some more of our good stuff – particularly our fresh sausage patties, cinnamon apple bacon and the … Continue reading
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 Betty’s enthusiastic review.
I’m excited to share with you that Florence Fabricant of the Dining & Wine section of the New York Times loves jowciale as much as we do! Her review of the product posted late last night and is in the September 14th print edition of the New York Times. She describes it as, “suitably … Continue reading
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 … Continue reading