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		The Broken Spork: Wigwam Ham is “on a whole new level.” 11/16/2011 The author of The Broken Spork, a blog created “to observe, report and ramble about food culture,” shares his experience with the Wigwam Ham. Read more...
		Favorite Cooked Hams - The Nibble 10/31/2011 Here's part of what specialty food magazine "The Nibble" had to say about some of our hams: "Truly a head-turner, this city ham is a pale mahogany color and comes pre-cut in thin, even slices. The meat is extra-lean, and we especially enjoyed it warm, as it brought out the complex layers of ham flavor." Read more...
		10 Truly Artisanal Foods to Try Now - Featuring Surryano Ham 10/27/2011 A word to the wise: If something is labeled “artisanal” these days, it probably isn’t. Take, for example, Dominos Artisan pizzas, Starbucks Artisan Breakfast Sandwiches, and Tostito Artisan tortilla chips among dozens of other mass-produced products. Read more...
		Country Ham << Blue Lifestyle 10/25/2011 There is no substitution for a good ol’ fashioned country breakfast complete with bacon, ham, and sausage—as long as you pick the right meats. And Virginia ham is a good place to start. Edwards Virginia Traditions, the family-owned company from Surry, Virginia, offers authentic smokehouse favorites to give you the best tasting and finest quality meats around. Read more...
		Good Pig! 10/20/2011 Some of you have been asking me why we aren’t using feral pigs in the smokehouse, given that they are such a pest for farmers. Feral pigs are a little too gamey for what we are trying to do, but it got me to thinking about what we have been doing with the Jowlciale and the Surryano ham. Read more...
		The Kitchn - Jowciale "even better than bacon" 10/14/2011 What could possibly be better than bacon? Jowciale, according to the editors of TheKitchn! We’re always making more, so get yours and taste for yourself. We’d love to get your feedback! Read more...
		American Southern Food in the UK 10/12/2011 Ester Galan of Biloxi Southern Foods said: It’s bad enough that sixteen years of living in England has affected my accent to the point that when I’m in the US people can’t even tell I’m American, much less from the South. But what I’m about to admit will mark me out even more so as an outsider, despite the fact that I was born in Virginia, spent the most of my childhood there, and the majority of my relatives happily reside within it’s borders. The admission? I did not grow up eating country ham, nor did I taste it before I was well into adulthood. Read more...
		Edwards Ham on Unwrapped - Food Network 10/6/2011 Edwards Virginia Ham was featured on the 2011 Easter edition of Unwrapped on the Food Network. For more on Edwards Virginia Ham: www.virginiatraditions.com Read more...
		Saveur Loves Our Products! 9/26/2011 We’re happy to share that we have even more love from the staff at Saveur! Senior Editor Gabriella Gershenson received a sample of jowciale, thus introducing her to Edwards’ array of products. She later requested sausages and bacon samples for a breakfast-for-dinner story. Read more...
		Saveur Loves Our Bacon! 9/23/2011 Last year, our peppered bacon got the award from The Virginian-Pilot as “The Best Bacon for Your BLT”. This year, Saveur listed our bacon as one of the Top Five Mail Order Bacons. So we’re sending up a big THANKS to Saveur for all the love, and we’ll keep making it, if you’ll keep eating it! Read more...
		Jowciale Featured in LA Times' Daily Dish 9/16/2011 LA Times’ Food Editor Betty Hallock reviewed a sample of our jowicale. She wrote about it in 9/14/11's “Daily Dish” blog. Betty describes it as “the made-in-America version of guanciale…and guanciale is one of my favorite cured meats.” Read more...
		Jowciale, Pork Jowl with a Backwoods Whiff 9/14/2011 We're so excited that Florence loves jowciale as much as we do! Read more...
		Weathering Irene! 9/9/2011 Down here at S. Wallace Edwards and Sons, we weather the weather pretty well. This year Irene knocked our power out for 3 days, that’s one day more than Hurricane Isabel in 2003. But because we sell dry cured meats, we didn’t have a whole lot to worry about. Some parts of Surry County were out of power for over a week! Read more...
		A bona fide ham man turns to Italy 8/31/2011 The national editor of Tasting Table, featured jowciale in the 8/25/11 national edition of their e-newsletter. The description says that while Edwards is not the first American company to make guanciale, “the Edwards’ take is quickly becoming our favorite.” Read more...
		Surryano Ham Mentioned on WineSpectator.com 8/26/2011 Executive Editor Thomas Matthews reviewed the Charleston restaurant, Husk, and notes that he paired his bourbon with “Surreyano” [sic] and described it as, “a variation on Spanish Serrano made by Edwards, the great country ham producer in Surrey [sic], Va.” Read more...
		And What About Salt? 8/1/2011 After sleuthing information on nitrates and nitirites, the Curemaster turns his attention to another "salty" issue. Discover what he has to say as well as how his dad benefited from the Curemaster's common-sense approach to medicine! Read more...
		Discover America "discovers" us! 7/29/2011 Here is a piece we like from Bennett-Watt's Discover America tour of Virginia. Enjoy reviewing their visit to Edwards Smokehouse. Read more...
		Updated information in the nitrate/nitrite controversy 7/27/2011 Earlier this year our Curemaster posted a blog concerning the ongoing debate about health effects of nitrates. The blog has been updated with links to sites that weigh in on the topic. Please take time to view the updated post. Read more...
		Surry Farms in TheDailyMeal.com 7/26/2011 TheDailyMeal.com’s Roger Morris mentioned Surry Farms in his round-up of items he tasted on his first day at The Fancy Food Show, held this year in Washington, D.C. He completed his day of tasting with Surryano Ham, he described as “quite well done.” Read more...
		Announcing Jowciale! 7/12/2011 We're hard at work here at Surry Farms. After launching Surryano five years ago - our version of European Serrano ham - we began thinking of the next delicacy which we could make tastier and more affordable. We're excited to announce that we introduced Jowciale this weekend at the Summer Fancy Food Show in Washington, D.C.! Read more...
		Interview on Blue Lifestyle 7/5/2011 Anthony Blue introduces the interview with facts about the company’s origins on the Jamestown Ferry. During the interview, I discuss the history and art of curing meat and the company’s line of products, highlighting the country and city hams, cured bacon, smoked sausages and Surryano ham. Read more...
		Edwards Pulled Pork featured on One For The Table 7/1/2011 One for the Table is dedicated to the best food blog and recipes. The editors describe the pulled pork as, “The best Pulled-Pork ever. That’s right, we said ever. Read more...
		Edwards ham featured in RedFork Tavern, new in Dallas-Fort Worth 6/22/2011 I am pleased to share with you a review of a Dallas-based restaurant called RedFork Tavern that ran on the SideDish blog, hosted by DMagazine.com. The review includes a description of the menu that serves a cheese board featuring Edwards Country Ham. Read more...
		Virginia Ham adds dramatic flavor flourish to bean dish, says Virginia Law Weekly editor 3/22/2011 Richard Massony, Associate Columns Editor of University of Virginia School of Law weekly newspaper, finds seasoning with Edwards authentic Virginia Country Ham gives favorite bean dish dramatic new flavor. Read more...
		Edwards Berkshire Bacon featured in Zingerman's Bacon of Month Club 3/17/2011 Domestic Divas Blog (Food is Love) reports Edwards Berkshire Bacon selected as featured brand in Zingerman's Bacon of the Month Club. Grass-fed Berkshire hogs deliver richer pork flavor. Read more...
		Bon Appetit Magazine: "...Country ham is becoming the next artisanal food craze." 3/16/2011 "Step aside, pricey prosciutto," says Bon Appetit Magazine. "America's homegrown classic, country ham is becoming the next artisanal food craze." Edwards Wigwam Brand ham cited by editors as delicious choice. Read more...
		FOX 43 TV tours plant, celebrates Edwards as part of "true Virginia tradition." 3/15/2011 Staff of FOX TV 43 (Hampton Roads, VA) tours Edwards Surry, VA plant & smokehouses, praises Edwards hickory-smoked pork products as part of "true Virginia tradition." Read more...
		Sam Edwards featured speaker at prestigious Virginia Culinary History club 3/14/2011 At the invitation of Roanoke's prestigious Peacock-Harper Culinary History Friends club, Sam Edwards, president of S. Wallace Edwards & Sons, Inc., addresses club members on the history of salt-curing and meat-smoking process used by Native Americans and early settlers in and around Jamestown, Virginia. Read more...
		Virginia newspaper cites Good Food Award for Edwards Surryano Ham 2/9/2011 S. Wallace Edwards & Sons, Inc. of Surry, VA has received an American Good Food Award for its newly developed Surryano Ham. The Surryano is similar to European surryano and prosciutto hams, but is less expensive, made from rare, pasture-raised Berkshire pork and raised under certified humane conditions. Read more...
		Garden & Gun Magazine features "reinvented" Edwards Country Ham 12/20/2010 Prestigious Garden & Gun Magazine details fascinating history of new Surryano dry-cured ham from the Edwards family in Surry, Virginia. Titled "The New Frontier of Country Ham," article explains how Sam Edwards created a uniquely American country ham using classic, quality-focused methods other ham producers abandoned years ago to cut processing time and cost. Read more...
		Avec Eric TV Show visits Surry, VA, highlights Surryano Ham production 12/18/2010 View this segment of the popular TV show, Avec Eric. Professional chef and TV host, Eric Ripert, visits Edwards facilities in Surry, Virginia to see how Edwards Surryano hams are produced from rare Berkshire Five-Spotted hogs. Ripert is hosted by Edwards curemaster & smokemaster, Sam Edwards III. Read more...
		Martha Stewart LIVING - The Tastemakers 12/17/2010 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...
		Edwards Smoked Hams "taste sensations," says New York Post 12/17/2010 Edwards family Virginia Hams have "...been winning ham competitions across the US for years and with good reason," says the New York Post. Also featured, Smokehouse Sampler includes sliced country ham, hickory-smoked bacon and sausage links. Read more...
		Philadelphia Inquirer cites Edwards Smoked Ham, Bacon, Sausage as Holiday favorites 12/17/2010 The Philadelphia Inquirer rates Edwards ham, bacon and sausage ideal for Thanksgiving and Christmas celebration meals. Story highlights traditional Wigwam Ham and Smokehouse Sampler, including Virginia ham slices, smoked bacon and smoked sausage links. Read more...
		Huffington Post's Holiday Gift Guide For Your Favorite Foodie 12/6/2010 Huffington Post food journalist and dedicated foodie, Michelle Won, selects Edwards Smoked Virginia Hams as one of her favorite holiday gifts for appreciators of fine food (e.g., other foodies). Of salt-cured, hickory-smoked hams from the Edwards family, she writes, "It's a pretty awesome way to make your gift-recipient feel like its actually the holidays." Read more...
		PARADE's Favorite Mail Order Foods: Edwards Country Ham 12/5/2010 PARADE Magazine spotlights Petite Virginia Ham from Edwards family smokehouses as a favorite mail order food. Says don't be fooled by compact size – it's packed with hickory-smoked flavor. Read more...
		Men's Journal names Edwards Surry Farms Brand Bacon No. 1 in taste test 12/1/2010 In a comprehensive taste test of 7 premium bacons, Men's Journal Magazine names Edwards Surry Farm Brand Bacon No. 1, praising it for delivering "Balanced bacon flavor (that) makes a great team player, harmonizing with lettuce and tomato on good bread." Read more...
		FIRST for WOMEN Magazine - Smart Gifts for Men 11/17/2010 National women's magazine recommends Edwards Virginia Bacon Sampler gift box as an ideal holiday gift for husbands, fathers, sons, all the important man in your life. Read more...
		Newsweek.com names Edwards assortment as top-20 gift 9/9/2010 Newsweek.com recently featured 20 great summertime gifts for all occasions, including the Edwards Smoked Perfection Collection (gift #7)... a delicious assortment of hickory-smoked Virginia Ham slices, bacon and old-fashioned Sausage Links. Read more...
		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...
		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...
		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 delicious made-in-the-USA alternative to Serrano and Prosciutto hams imported from Spain and Italy. Read more...
		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...
		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...
		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...
		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...
		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...
		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...
		Charleston SC Post & Courier - Know your Hams 10/1/2004 Writing in the Charleston, SC Post & Courier, cookbook author and cooking school director, Nathalie Dupree, gives preparation and cooking tips for country & city hams. Read more...
		The Progress Index - Goodness of Virginia Country Ham 9/1/2004 The Progress Index of Petersburg, Virginia describes how the Edwards family grew their smoked meat business, started almost 80 years ago in tiny Surry, Virginia, into the famous the source of the Southern dining classic known as Virginia Country Ham. Read more...
		Wine Spectator - Gourmet Mail Order Better Than Ever 12/1/2003 Wine Spectator is a national magazine read by lovers of quality wines and gourmet foods. Here, author tells readers about unique benefits of Edwards family's famous Wigwam Brand Virginia Country Ham. Read more...