Authentic Southern Smoked Meats and Specialty Foods.

The Results Are In! Ham Flavor Guide from The Great Artisanal Ham Tasting

We think education is the most important thing when it comes to appreciating artisanal hams. It’s not a matter of what ham is better or worse, but understanding that every ham is unique in their own right. Teaching this gospel was our number one goal behind The Great Artisanal Ham Tasting. Selections from the best Domestic and European ham producers in the world were served to some of the most influential chefs, food enthusiasts, food writers, and sommeliers in the country, and they were asked to describe in their own words the specific flavors they found in each. Once everyone had their fill of delicious ham, we compiled everyone’s descriptions of their flavors and began our analysis.

After one tasting in Brooklyn back in ’14 and two in California in 2015, we’re happy to announce that we’ve finally put together “The Great Artisanal Ham Flavor Guide”. This guide is meant to display the language used to describe the flavors of each ham. We hope this information can help shed light on the many flavors of dry cured meats and that this will help continue to educate the culinary world, foodies and fans of ham. We encourage you to share this new culinary information as much as you can!


Data compiled by Keith Roberts, Edwards Wholesale Manager.

We’d like to thank the many contributors who took time earlier this year to come out and help discover the many flavors of ham. True, eating plates upon plates of ham is hard to pass up but a recognition is in order.


San Francisco Ham Tasting

Chef Josh | Hotel Vitale

Chef Marsha | Café Rouge

Chef Chuck | Café Rouge

Brian Kenny | Hearst Ranch

Chef Jonah | Oliveto

Bob Klein | Oliveto

Renato Sardo | Baia Pasta

Chef Miles | Jupiter

Chef Thoma | Roli Roti

Chef Nolan | Roli Roti

Margo True | Writer

Nathan Anderson | Chez Panisse

Brian Bligh Chez | Panisse

Erin Goldman La | Quercia

Chris Lee Old Fashion | Butcher

Athos Maestri Maestri | D’Italia

Tim Switzer |  Finchville Farms



Napa Valley Ham Tasting

Chef Greg | Celedon

Chef Marcos | Celedon

Chef Jeff Robert  |  Mondavi Winery

Taylor Boetticher  Fatted Calf

Chef Taponia  |  Fatted Calf

Tuck Beckstoffer  |  Beckstoffer Winery

David Katz  |  Paevino Charcuterie

Gibson Thomas  |  Edible Marin

Renato Sardo  |  Baia Pasta

Angelo Garro  |  The Forge

Marissa Sanchez  |  Hudson Vineyards

Mrs. Hudson  |  Hudson Vineyards

Tim Switzer  |  Finchville Farms

Athos Maestri  |  Maestri D’Italia

Christian Vaughn  |  US Embassy Events

Clay Gregory  |  Napa Tourism

Stephen Barber  |  Farmstead at Long Meadow Ranch


Brooklyn Ham Tasting

Alexandra Sofis  |  La Quercia

Anne Saxelby  |  Saxelby Cheese

Carmen Quagliata  |  Union Square

Florence Fabricant  |  New York Times

Harold McGee  |  Writer/SF Chronical

Jess Kapadia  |  Food Republic

Josh Hodapp  |  Dean & Deluca

Katie Lazar  |  Cain Vineyard

Lauren Hirschberg  |  Craft Restaurants

Marl Ladner  |  Del Posto

Matthew Rudofker  |  Momofuku

Megan McBrayer  |  Beer Table

Michael Anthony  |  Gramercy Tavern

Nick Meyer  |  Threes Brewing

Patrick Evans-Hylton  |  Writer

Peter Kaminsky  |  Writer

Phil Gilmore  |  Momo Sushi Shack

Rob Newton  |  Nightengale 9

Walshe Birney  |  Murray’s Cheese

Shanna Pacifico  |  Pacifico Fine Foods



Sammy Edwards is Digital Marketing Manager for Edwards Virginia Smokehouse. He writes, films and prefers Peppered Bacon on the weekends.