SLICED EDWARDS HERITAGE SURRYANO — by Edwards Virginia Smokehouse est. 1926 — salted and hickory smoked, aged 14-24 months — 4 oz packs
Sliced Edwards Heritage Surryano 4 oz packs, aged 14-24 months Ready-to-eat, just open and serve! Choose 3 or 6 packs from the drop down menu above
Humanely raised on pasture and 100% antibiotic-free
Raised by independent family farmers
Heritagepork has moremarblingresultinginmoretenderandjuicy meat
Sam Edwards painstakingly salts, smokes and ages Berkshire hams for 400-700 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 selling ham sandwiches on the ferry boat that carried folk to Williamsburg. Those $1 sandwiches would launch a multigenerational curehouse that is among the most respected food businesses in America. Producers of exquisite cured ham, bacon and sausage, Edwards Virginia Smokehouse is now run by Sam Edwards III and his son, Sam Edwards IV.
In 2005 Sam III was searching for a well-raised ham source. He missed the flavor of the cured hams his grandfather produced and wanted to find hams that could stand up to 500 days of cure — regular hams would turn to dust on the inside after just a few months. Sam’s goal was to produce a traditionally smoked American ham that recalled the flavors of the long-aged hams produced in Europe like the Serrano of Spain. After years of testing with the heritage breed hams raised by the network of farms working with Heritage Foods, Sam had found the flavor profile (twang) he was looking for. He named his new creation Surryano, after his home.