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Travel with Bennett-Watt and learn about Edwards Hams smocked hams factory where ham is cured, salted and aged using traditional ...
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Edwards Smoked Hams in Surry Virginia
One of the Hallmarks of eastern Virginia, Smoked country hams, a process learned in part from the Indians. Three generations of Edwards have been curing and smoking hams in the rural community of Surry.
It all started back in 1926 when Sam Wallace Edward senior was the captain on the towns town fair. Each year 55 hands sliced them up, made sandwiches and sold them for a dollar to various customers.
Now the company cures tens of thousands of hams each year. The original old smoked house buildings have been replaced by modern custom made smokers where temperature and humidity can be closely controlled for more consistent product. What hasn’t changed? The attention to detail and time it takes to create the masterpieces of tradition.
It begins in the cold room where the hams are cured in salt for about 30 days. Their temperature is brought up slowly in an equalizing room for a week or ten days. That would be a smoker for a week over. It takes six to twelve months to cure a ham depending on the depth of flavor desired and the size.
The Edwards key to success is not a rush in process in following an old tried and true formula. Over the years, they have also added salsa juice and bacon to their pantry of products along with the whole host of other products.
However nothing replaces the fame of the Virginia country hams that spawns the business.