One day I came across something called “guanciale” in a specialty food store charcuterie (or cured meat) department. It looked familiar in shape, so I started asking some questions. Turns out it’s the Italian version of, you guessed it, a good old fashioned hog jowl. The process was a little different, and I discovered that chefs and foodies around the globe use it like they would pancetta or great quality bacon. At that moment, the challenge was on! How could I take this culinary classic and put my own special Surry County twist on it? The end result is our Surry Farms Jowciale, and yes the pun is intended. Continue reading →