As in the tradition of imported European cured meats, Surryano is dry-cured-smoked for seven days over hickory wood, and aged more than 400 days to develop its exquisitely delicate flavor. Edwards crafts their artisan charcuterie from heritage breed pork, raised ethically and locally. Sliced paper thin and fully cooked, this artisan tradition is ready to enjoy.
In the late 1800s, the Edwards family cured hams on their Virginia farm to feed their household. The matriarch, Emma Edwards, taught her nine children the art of salting, smoking, and aging country hams.
Years later, in 1926, one of her sons, S. Wallace Edwards Sr., utilized that knowledge as a ferry boat captain. While ferrying folks along the James River between Surry County and historic Jamestown, he fed ham sandwiches to his hungry passengers. The travelers loved the ham so much; he decided to go into the ham business full-time. In the many decades since then, the Edwards' craft has been passed down from generation to generation and today led by S. Wallace Edwards Sr.'s grandson, Sam Edwards III, along with Edwards' fourth-generation family members. To this day, Edwards continues to not only safeguard the flavors of the American country ham but also innovate new Southern delicacies such as the award-winning Surryano Ham.