Introducing... All-American Hams that deliver world-class flavor at a fraction of imported prices
Until now, if you wanted the world-class flavor of European dry-cured ham, you bought Prosciutto from Italy…Serrano from Spain... or Westphalian from Germany. You also paid an ultra-premium price that goes with prestigious reputation and international shipping costs.
Today, if you want one of the world's finest dry-cured hams, you have another, better option: Surryano Hams... from our Edwards family smokehouses here in Surry, Virginia.
Our delectable Surryano Hams are all-natural, made only from pure-bred Six-Spotted Berkshire hogs. This rare breed is 100% pasture-raised to produce a perfectly marbled meat, with just the right amount of internal fat to produce a rich, distinctive flavor. (Most commercial hams are made from pen-raised, super-lean hogs, which results in a drier, comparatively tasteless pork.)
Surryanos taste better because they're tightly trimmed, cleaned and hand-rubbed with our family's exclusive dry cure. Then, they're patiently hickory-smoked for a full week (24 hours a day)... and hung in our dry-aging rooms for more than 400 days. This is the proprietary process that creates our Surryano’s extraordinarily rich, satisfying flavor.
How our exclusive production methods create Surryano’s distinctive, world-class flavor
Chefs and food experts from New York to San Francisco are giving our Surryano Ham highest ratings... and using it (instead of expensive Serrano, Prosciutto & Westphalian imports) when their culinary creations call for the world's best-tasting dry-cured ham.
Please don't wait to experience the extraordinary quality of our all-American, all-natural Surryano Hams. Due to extended production times (more than a year!), quantities are strictly limited... so stake a claim on yours now.
Samuel W. Edwards III
Curemaster & Smokemaster
S. Wallace Edwards & Sons, Inc.
