Edwards Surry-ano ham is back!

Edwards Surry-ano ham is back!

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...
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Paul Wetzel, Sous Chef and Visionary Charcutier of Gramercy Tavern

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.
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