Authentic Southern Smoked Meats and Specialty Foods.

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Bloomberg Pursuits: Peanut Fed Surryano “Rivals the Best”

From Bloomberg Pursuits‘ Holiday 2015 Issue: “The paper-thin slices of an Edwards peanut-fed Surryano ham may not be the knife-and-fork food of your youth, but the taste rivals the best of the legendary Spanish jamon Iberico de Bellota — an entire leg of buttery, savory meaty goodness. Virginia proprietor Sam Edwards has helped revive the Read More…

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NPR: The Revival Of Lamb Ham

NPR did an article about the history of our Dry Cured Lamb, otherwise known as “lamb ham“: From NPR: Roast rack of lamb or a platter of smoked, glazed ham — which dish should be the centerpiece of the Easter table? Lamb is rich in religious symbolism: A sacrificial lamb was first served by Jewish Read More…

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Distinction Magazine: “Cured Tradition”

  From Distinction Magazine: by Janine Latus photography by Adam Ewing “SURRY – Sam Wallace Edwards III pulls open the doors and thick gray smoke smelling of hickory and ham rolls out like a fog. His father built this business, and his grandfather before him, and Sam has known since he was a boy how to stick Read More…

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Edwards Featured on Man Fire Food

When young, exuberant Chef Roger Mooking, host of the Cooking Channel’s Man Fire Food, builds a campfire or revs up a BBQ grill, you can rest assured he’s probably not to going to roast weenies poked sideways on a pointy stick, or flame a skewerful of stale marshmallows. Mooking may, however, whip up a whole duck marinated in soy sauce, cilantro, ginger, jalapeno, garlic and brown sugar, or slow-roast an entire Read More…

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Epicurious: The Best Pork, Ham, and Bacon in the World

From Epicurious.com:     “Not all pork products are created equal. Just imagine for a moment that money was no object, that no supernal slice of lavishly marbled ham or haute hunk of succulent pork was too high-end or high-falutin’ for your budget. Here, our mini guide to some of the finest, most exclusive, pork, Read More…

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Saveur – One Good Find: Surryano Ham

From Saveur Magazine,   I was writing some recipe corrections in the SAVEUR test kitchen recently when I realized my stomach was growling. I headed to the refrigerator and started pawing through the drawers until I happened on a package of cured meat. The label read Surryano ham. I laughed to myself, “Surryano? Isn’t it spelled Serrano?” Read More…

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Garden And Gun – Southern Pantry: Edwards Peanut Ham

If you’re a country ham lover, chances are that you’re already familiar with Surry, Virginia, company S. Wallace Edwards and Sons. Back in the late 1990s, well before the start of the artisan food revolution, third-generation cure master Sam Edwards turned an old family business into one of the South’s most respected curing operations when Read More…

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WYDaily: Local Companies Will Present at National Specialty Food Show

From WYDaily.com: Two local businesses are gearing up for a cross-country trip to represent Virginia with some of the fanciest foods in the nation. S. Wallace Edwards & Sons Inc. and The Peanut Shop of Williamsburg will both have tables at the Winter Fancy Food Show scheduled for Jan. 19 through 21 in San Francisco. Read More…

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Richmond Magazine: Peanuts for Pigs

From Richmond Magazine: S. Wallace Edwards and Sons is trying a new peanut diet for their hogs, to keep their ham moist during the long, 18-month aging. On his grandfather’s farm, company president Sam Edwards says, “The hogs would roam the peanut fields after the harvest and eat the dropped peanuts.” Now Edwards buys No. 2 Read More…

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National Pork Board Interviews Sam Edwards III

From National Pork Board: As the third-generation proprietor of S. Wallace Edwards and Sons in Surry, VA, Sam Edwards has authentic ham-making in his blood. Edwards produces ham in his family’s time-honored style, processing by hand as each ham goes through the stages of salt curing. The hams are smoked for flavor and rich mahogany Read More…