EDWARDS HICKORY SMOKED HERITAGE BACON, An Authentic Taste of Virginia Since 1926 — Three 12 oz packs
Edwards Hickory Smoked Heritage Bacon Three 12 oz packs
Humanely raised on pasture
Raised by independent family farmers
Heritage pork has more marbling resulting in more tender and juicy meat
It's great to see the Edwards family back in action after the terrible fire in 2016 curing heritage bacon again. Salt and sugar cured and then hickory smoked for 18 hours, Edwards produces a bacon that is second to none. This bacon follows a long line of tradition started by Sam Edwards' grandfather in Surry, Virginia in 1926.
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.
The secret to great pork is to start off with great ingredients, and nothing beats our storied Heritage breeds — Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, Large Black, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.