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Martha Stewart LIVING - The Tastemakers
4/27/2010
Martha Stewart’s LIVING magazine cites S. Wallace Edwards & Sons, Inc. as one of nine notable “tastemakers” who focus on product quality rather than quantity, and do so with a passion that’s rare among food producers today. Read more...
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Saveur - The Wonders of Ham
12/28/2009
For a milder, dry-aged ham, Edwards has a smokey, sweet ham, with the salinity that tickles but doesn't torch the tongue. Maxine Williams, owner of The Old Chickahominy House in Williamsburg, sells about 600 biscuits a day with slices of cooked Edwards Ham. Read more...
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SeriousEats.com - Is Ham the New Bacon?
7/21/2009
Dedicated food website explores American producers moves to create American hams that match/exceed flavor profiles of Spain's Serrano and Italy's Prosciutto, including the Edwards family's Surryano Ham. Read more...
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New York Times - Bringing Flavor Back to the Ham
6/2/2009
Sam Edwards III, curemaster and smokemaster at S. Wallace Edwards & Sons of Surry, Virginia, has developed a new dry-cured ham that represents a made-in-the-USA alternative to Serrano and Prosciutto hams imported from Spain and Italy. Read more...
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Bon Appetit Magazine - Best Food in the USA
5/1/2009
A state-by-state guide to the Best Food in the U.S.A. cites our Edwards Virginia Ham Shoppe in Surry as the place to enjoy the nation's finest country ham sandwich. Read more...
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Cigar Aficionado Magazine - Spring Ham
4/9/2009
Why does a pig's hind leg often grace an Easter table? Samuel W. Edwards III, whose family has been curing ham in Surry, Virginia since 1926, tags tradition to timing and technology. Read more...
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Food & Wine Magazine - Americanized Serrano Ham
12/1/2008
Food & Wine magazine editors term Edwards Surryano Ham Slices"...an Americanized version of Spain's famed Serrano ham"... pick it as a welcome gift for food lovers. Read more...
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Bon Appetit Magazine - American Ham
11/1/2008
Bon Appetit Magazine, one of America's top gourmet publications, cites Edwards hickory-smoked Virginia Ham's "delicious sweet, salty and spicy flavor." Read more...
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The Record, Hackensack NJ - Country Flavorful
3/1/2005
In an age of mass production and compromised quality, how the Edwards family continues a hands-on approach to producing a limited supply of authentic hickory-smoked Virginia Country Hams, bacon and sausage Read more...
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Gourmet Magazine - Hamming It Up
2/1/2005
In helping their readers find the best-tasting Easter ham, culinary experts at Gourmet Magazine rated Edwards Tender Smoked Ham No. 1 of 13 name brand hams tested. Read more...
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