Curing & smoking genuine Virginia hams & bacon for more than 80 years, you learn a thing or two
Here at S. Wallace Edwards & Sons, the most important lesson my sister
Amy and I have learned about making superior smoked meats is
one our Dad and Granddad embraced with a lifelong passion: "Make it right,
not faster."
That's why we still use PopPop's (our nickname for Granddad) original curing
recipes and hickory-smoking process to make our delectable hams,
bacon and sausage.
Our family's "make it right" rule is also the reason our authentic Virginia Country Hams taste so rich and flavorful...just as they did back in 1926 when PopPop first began selling his home-smoked hams to friends, neighbors and cooks on local Southern estates.
If your taste runs to a sweeter, milder ham (without the classic Southern salt-cure),
you'll love our honey-glazed "City Hams."
They're slowly smoked over real hickory logs...not injected with artificial
smoke flavor or pumped full of water like most supermarket hams.
Next time you host an important dinner for people you care about, serve them
the best smoked meats they've ever tasted...direct from our Edwards family
smokehouses. It'll be a meal to remember.
P.S. Looking for tasteful gifts that say you care in a memorable way? This sampling of our best-sellers will do the job:
- Smokehouse Sampler
- The Virginian Sampler
- Smoked Perfection Collection
- Smoked Meat Sampler
- And many more
|
|
|
