Edwards & Sons

Virginia's Award Winning Country Ham
Joe
Edwards & Sons are purveyors of one of America's great country hams. The days of cool “hickory” smoke give these amazing works of art their rich mahogany color. They are then allowed to hang undisturbed to age until they develop that authentic Virginia ham flavor.
Joe Ariel - CEO, The Marco Polo of Food

If all pork tasted like it came from Edwards, we’d never eat a steak again. There, we said it and we’re not ashamed. It’s because Edwards knows how to enhance their products with the perfect amount of rich, smoky flavor for the ultimate essence of porkiness. Edwards has been curing all sorts of pork products for three generations, but curing pork has been a staple of the area for much longer. As early as 1750, colonists in Surry, VA were preserving pork to send back to England using the same methods as they do today. Edwards pampers their porks with a salty coating and are put in a smoky sauna during the curing process, which can take up to 18 months for some products. Once this pork comes out of its little hoggy spa, it is salty, smoky and ready for some action.

We're not the only ones who love them!

Edwards has been featured in Garden & Gun Magazine, Martha Stewart Living, Bon Appetite, Men's Health, Southern Living, Distinction Magazine, Wine Spectator, The New York Times, Huffington Post and the Washington Post.

Edwards & Sons

Virginia's Award Winning Country Ham

If all pork tasted like it came from Edwards, we’d never eat a steak again. There, we said it and we’re not ashamed. It’s because Edwards knows how to enhance their products with the perfect amount of rich, smoky flavor for the ultimate essence of porkiness. Edwards has been curing all sorts of pork products for three generations, but curing pork has been a staple of the area for much longer. As early as 1750, colonists in Surry, VA were preserving pork to send back to England using the same methods as they do today. Edwards pampers their porks with a salty coating and are put in a smoky sauna during the curing process, which can take up to 18 months for some products. Once this pork comes out of its little hoggy spa, it is salty, smoky and ready for some action.

We're not the only ones who love them!

Edwards has been featured in Garden & Gun Magazine, Martha Stewart Living, Bon Appetite, Men's Health, Southern Living, Distinction Magazine, Wine Spectator, The New York Times, Huffington Post and the Washington Post.