The Edwards family of Surry, Virginia produced the first artisinal cured meat that I ever used as a young restaurant chef, and they’ve been part of my family of fine purveyors ever since. Their Surryano Ham is the American equivalent to Italian Prosciutto or Spanish Serrano Ham. Antibiotic and hormone-free, the heirloom Berkshire pork is pasture-raised in Certified Humane® conditions. Seasonings are hand-rubbed by a master salumiere, smoked over natural hickory wood and dry-cured for over 400 days. Moist, delicate and sliced paper thin, they are perfect wrapped around grilled shrimp, in my PLT panini or with antipasti. Their Spiral Sliced Hams have the flavor of third-generation smokehouse artistry plus the convenience of a spiral cut. (Less time in the kitchen, more time with family and friends.) And why not try some of their award-winning bacon, too? It’s super-lean, hickory-smoked, and cut medium thick for optimum flavor. Both hams are shipped 2-day delivery to ensure food safety. Made in the USA. (See "Product History" tab, below, for more info)
Surryano Ham Slices (2–4 oz. packages); Bone-In Spiral Sliced Ham, 6-10 lbs.; Boneless Spiral Sliced Ham, 4-5 lbs.; Hickory-Smoked Bacon, 2.5 lbs.
