Surry, VA – Upon entering the aging rooms at S. Wallace Edwards & Sons, the subtle aromas of hickory smoke and country ham 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, third-generation owned and operated company.
While the award-winning Surry Farms Surryano Ham continues to gain national acclaim, Edwards has been fine tuning the curing process to bring something truly unique to ham lovers everywhere. The secret lies in not just the curing process and smokehouse, but also in the special diet his heritage breed, pasture raised hogs are fed during their time in the fields. The Virginia staple: peanuts.
“The flavor and texture of our traditional Surryano Hams has always been over the top, and with this project, the additional oils and proteins from the peanuts created something truly special,” said Edwards, speaking on behalf of the company. “We’ve done a few limited releases of this varietal over the past two years to make sure we had it right, and the end result is an even more intensely flavored ham with a rich, buttery texture that exceeded my expectations.”
The hams have been dry cured and hickory smoked using recipes and methods dating back to the 1600’s,and after aging for a full, 18 months they are ready for the culinary world’s enjoyment. Edwards will begin shipping this specialty product to top restaurants and retailers in mid-June.
About S. Wallace Edwards & Sons
S. Wallace Edwards & Sons, Inc is a third generation owned and operated company located in historic Surry, VA. Using recipes and methods dating back to the 1600’s, they are know 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
