Berkshire Jowciale, Smoke cured pork cheek ***check out their story in the Long Description
Guanciale (gwan-chalie), an Italian bacon made from hog jowl, is a prized gourmet delicacy in central Italy. Here at Edwards, we call our hog jowl bacon Jowciale (jauw-chalie). It's dry-cured, hand-coated with fresh cracked peppercorns, then smoked over smoldering hickory logs for nearly 24 hours.
The result is a leaner meat, with a noticeably rich flavor than typical bacon. Which explains why so many of our chef customers use it in dishes such as spaghetti alla carbonara and pasta all'amatriciana, and as a flavorful seasoning meat in cooked greens, salads, soups and chowders. In 1 1/2-2 lb.
Edward's family Story~As 3rd generation cure-masters in Surry,Virginia, the Edwards family has joined Heritage Foods USA and Newman Berkshire Farm to develop an all-natural product line featuring Surryano Hams, Berkshire Smoked Sliced and Slab Bacon and Berkshire Smoked Sausage Links.
These new products are produced exclusively from pure-bred, Six-Spotted Berkshire pigs raised completely outdoors on independent family farms within Mark and Rita Newman’s network of producers in and around Myrtle, Missouri.
We call our new natural ham a “Surryano” Ham, in honor of our Surry, Virginia hometown. We still use the same curing and aging techniques developed more than 400 years ago by Native Americans. Though uniquely American, these techniques were influenced by curing methods used in Spain and Italy.
Edwards Surryano Hams are aged to perfection for no less than 400 days, and hickory-smoked to achieve a deep mahogany color. Our bacon is dry-aged and cured with sugar and salt…then hickory smoked for 18 hours.