For generations, ham curing had been a seasonal event for Virginia farmers. Hogs were killed in the winter and their meat packed in salt while the weather was cool enough to keep it from spoiling. The meat then was rinsed and hung to dry and smoke during the remaining cool months. With luck, it would endure the high temperatures of summer to age. In 1926, S. Wallace Edwards, the young captain of the Jamestown-Surry ferry, began selling ham sandwiches to his passengers. The ham had been cured by him as on the family farm according to those time-tested methods. Soon demand became great enough that Edwards was curing hams on a full-time basis. To this day, S. Wallace Edwards & Sons remains a family operation in Surry County not far from Jamestown. Today’s facilities simulate the seasons without sacrificing the care and attention that result in that unique flavor of Virginia hams.
Country Hams are the quintessential dish of The South. A traditional favorite of true country ham lovers. Dry salt-cured, slow-smoked over a smoldering hickory, and aged a minimum of 3 months. The result: Rich mahogany color and distinct country ham flavor.
"surry FARMS" SURRYANO HAM
Surryano ham is produced using Certified Humane, Pasture Raised, Berkshire Breed Specific Hams. Dry salt cured, slow smoked over smoldering hickory, and aged for a minimum of 18 months. Compare to the best cured hams in the world.
Y0300726 · Boneless · 1/8 lb