Surry, VA – Upon entering the aging rooms at S. Wallace Edwards & Sons, the subtle aromas of hickory smoke fill the air. And that’s where President and Cure Master Sam W. Edwards III has been perfecting one of the most guarded charcuterie secrets of the small, fourth-generation owned and operated company.
While his award-winning Dry Cured Hams, Bacon and Sausage continue to gain national acclaim, Edwards has been fine tuning the curing process to bring something truly unique to charcuterie lovers everywhere.., Dry Cured Lamb.
In tribute to the rich history of his local Virginia Foodways, Edwards’ Dry Cured Lamb is made from breed specific sheep, humanely raised outdoors with no added antibiotics. The combination of premium lamb, his signature family curing recipes, natural hickory smoke, and aging, produce a world class flavor.
“Our goal is always to maintain the connection to our culinary history, and the lamb is our way to pay homage to Thomas Jefferson who crafted Dry Cured Lamb at Monticello,” said Edwards. “We’ve done a few limited releases over the past year to make sure we had it right, and the end result provides the perfect balance of lamb, salt, and smoke with a rich, buttery texture that exceeded my expectations.”
The lamb has been dry cured and hickory smoked using family recipes and methods dating back to the 1600’s, and after aging for a minimum of 4 months they are ready for the culinary world’s enjoyment. Booth 405 in Virginia Pavilion is the place to check it out!
About S. Wallace Edwards & Sons S. Wallace Edwards & Sons, Inc. is a fourth generation owned and operated company located in historic Surry, VA. Using recipes and methods dating back to the 1600’s, they are known for producing the finest traditional Dry Cured, Hickory Smoked Country Hams, Bacon and Sausage available. Find more information at: www.edwardsvaham.com.
Source: S. Wallace Edwards & Sons
