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Edwards Berkshire “City Ham” with Fresh Farfalla Pasta

Founder of Heritage Foods USA Patrick Martins and his fiance Anne Saxelby, owner of Saxelby Cheesemongers, sent us this photo of a delicious treat they cooked up: Edwards Berkshire “City Ham” with Fresh Farfalla Pasta. It’s diced Edwards Berkshire “City Ham,” sautéed with garlic and frozen peas, added crème fraiche and tossed with fresh farfalla pasta. Yum!! Patrick and Anne are quite the team; not just in the kitchen, but in the food world as well. Patrick and his company have been a strong advocate in the Slow Food Movement and have done wonders to spread the message of “slow food” via his radio station, The Heritage Radio Network, which features a radio show hosted by Anne Saxelby called “Cutting the Curd.”

Recipe for Scallops, Surry Sausage & Honey French Dressing

Featured Recipe: Courtesy of Richard Carr, C.E.C., Executive Chef at Berret’s Seafood Restaurant, Williamsburg, Virginia and Riverwalk Restaurant, Yorktown, Virginia. Chef Carr is author of “There is Still Romance in Food” cookbook. Rosemary Skewered Sea Scallops and Grilled Surry Sausage served over a Fresh Spinach Salad with Warm Honey-French Dressing, Roasted Yukon Gold Potatoes and Read More…

Recipe for Bacon Tomato Cups

Bacon Tomato Cups by Marica Garner from the Edwards Anniversary Cookbook. 8 slices bacon, fried crisp. 1 medium tomoto. 1/2 small onion, 1 (10 oz) can flaky biscuits, 3/4 cup Swiss cheese, grated. 1/2 c. mayonnaise. 1 tsp basil. Preheat oven to 375 degrees.  Coarsely chop bacon, tomato and onion,  Mix all ingredients, except biscuits.  Set Read More…