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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 delicious 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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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...
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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...
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