Sam Edwards painstakingly salts, smokes and ages Berkshire hams for 400-600 days.
The ham has a rich full flavor, and an exquisite pliable texture, exactly like its European counterparts. It is sweet, nutty and delicious, the result of amazing skill in the curehouse as well as a great primary ingredient: highly marbled heritage breed pigs, raised on pasture with no antibiotics.
Surry, Virginia has been home to the Edwards family since before 1926 when Wallace Edwards Sr. first started selli...
Paul Wetzel, visionary charcutier of Gramercy Tavern — Danny Meyer’s pioneering, Michelin-starred seasonal restaurant in Manhattan — is like a troubadour of cured meat, traveling from town to town to share the ancient art, listening and learning as he goes. “I’ve gotten to the point at Gramercy that I have a strong team that supports […]
The post Paul Wetzel, Sous Chef and Visionary Charcutier of Gramercy Tavern appeared first on HERITAGE FOODS USA.