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.
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.