Who owns Virginia Ham?
S. Wallace Edwards & Sons, Inc. has produced Virginia country hams, bacon and sausage for 75 years. S. Wallace Edwards, Sr., a ferry boat captain who began curing hams to provide sandwiches to his passengers crossing the James River between Surry and Jamestown, Virginia, founded the company in 1926.
Where are Edwards hams made?
Surry, Virginia
Hams from S. Wallace Edwards & Sons in Surry, Virginia, are prepared in the true Virginia tradition. Long before the first settlers arrived at Jamestown in 1607, the Native Americans had been curing venison and fish, plentiful in the forest and rivers.
Is Virginia ham cured?
curing process Virginia hams, prized for their sweetness, are cut from razorback hogs fed on peanuts and peaches. They are cured, then smoked over apple and hickory wood fires, and hung to age in the smokehouse.
Why is Virginia known for ham?
Ham was a staple of colonial cuisine. The English settlers who established Jamestowne in the early 1600s brought razorback pigs with them and sold the meat to other parts of colonial America (cured meat lasts long and travels well). Queen Victoria, it is said, had a standing order for six Virginia hams a week.
What is the difference between Virginia ham and Black Forest ham?
Virginia ham has a slightly milder taste than Black Forest and is patiently cured for as long as a year or more. It’s cooked, cured and smoked in the traditional method honoring it’s American roots and celebrating it’s widely loved flavor.
Is Black Forest ham German?
Black Forest ham originated in Germany and was originally manufactured by Hans Alder from Bonndorf in 1959. The original Black Forest ham is a variety of dry-cured smoked ham. It typically takes up to three months to produce from start to finish.
What is the difference between a ham and a Virginia ham?
What’s the difference between country ham and Virginia ham?
Virginia ham can be sold cooked and sliced or simply smoked. A Virginia ham is another name for a country ham. Country hams are often sold cured but not cooked, which preserves the ham and allows it to be stored unrefrigerated. In most cases, a whole Virginia ham is only cured rather than cooked.
Is Virginia ham already cooked?
The answer, in short, is if it is cured, smoked or baked, ham is considered “pre-cooked,” and would not technically need to be cooked.
What is the difference between regular ham and Virginia ham?
Virginia ham is heavily salted, and then aged for as long as a year, or even longer. Both hams are described as having a salty taste to them. Black Forest ham tends to have more of a moist, intense flavor, acquired from the type of wood used to smoke the ham, in addition to the various spices.
When did the Edwards Ham Company fire happen?
Edwards is one of the last and oldest salt-cured ham companies in Virginia, run by four generations of family. But on Jan. 19, 2016, a fire tore through the Edwards family’s smokehouses and curing rooms, destroying their entire production facility and millions of dollars worth of ham.
When did Harpers Smokehouse in Surry VA catch fire?
Almost exactly a year later, the unthinkable happened again: Harper’s plant caught fire, too, and both families’ inventories were lost. The Edwards Virginia Smokehouse facilities in Surry, Virginia, caught fire on January 19, 2016, incinerating $2.5 million worth of pork products.
When did the Edwards Virginia smoke house fire happen?
Sam Edwards stands in the field where the curing and smoke houses of Edwards Virginia Smokehouse stood before they were destroyed in a fire not long ago in Surry on Monday, December 16, 2018. (Stephen M. Katz) Edwards Virginia Smokehouse just won a pivotal victory in its years-long, $20 million legal fight against its insurers.
Which is the last salt cured ham company in Virginia?
Edwards Virginia Smokehouse just won a pivotal victory in its years-long, $20 million legal fight against its insurers. Edwards is one of the last and oldest salt-cured ham companies in Virginia, run by four generations of family.
https://www.youtube.com/watch?v=z5SLXEJ8NhE
