From Wikipedia’s definition:
Terroir : comes from the word terre or ”land”. It was originally a French term in wine, coffee and tea used to denote the special characteristics that geography bestowed upon particular varieties. Agricultural sites in the same region share similar soil, weather conditions, and farming techniques, which all contribute to the unique qualities of the crop. It can be very loosely translated as “a sense of place,” which is embodied in certain characteristic qualities, the sum of the effects that the local environment has had on the manufacture of the product.
So what does that have to do with curing Virginia Country Hams, bacon and sausage? The environment we have in Surry County and in particular Edwards curing rooms, smokehouses and aging rooms has an impact on the flavor profile of Edwards Virginia Country Hams, bacon and sausage. We are fermenting meat and the good bacteria in that curing and aging process (when done correctly) keeps the bad bacteria in check and creates a wonderfully unique flavor profile in part, based on our terroir. The Surry air, humidity, air flow, temperatures, and naturally occurring good bacteria impact our country ham, bacon and sausage in a positive way. That along with managing the curing processes handed down over hundreds of years, produces great Hickory Smoked Country Hams, Bacon and Surry Sausage indigenous to Surry County.