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 fatty, just streaked with meat and easy to slice or dice so it renders nicely.” She recommends using it in sauces, stews or for braising in addition to bucatini all’amatriciana.
Read the review here.
