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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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