Richard Massony, Associate Columns Editor of University of Virginia School of Law weekly newspaper, finds seasoning with Edwards authentic Virginia Country Ham gives favorite bean dish dramatic new flavor.
He relates the experience in his column, which appeared in the Virginia Law Weekly Review.
At the invitation of Roanoke’s prestigious Peacock-Harper Culinary History Friends club, Sam Edwards, president of S. Wallace Edwards & Sons, Inc., addressed club members on the history of salt-curing and meat-smoking process used by Native Americans and early settlers in and around … Continue reading
Staff of FOX TV 43 (Hampton Roads, VA) tours Edwards Surry, VA plant & smokehouses, praises Edwards hickory-smoked pork products as part of “true Virginia tradition.”
Please enjoy this report from The Hampton Roads Show!
Made in Hampton Roads: Surry Ham: fox43tv.com
Featured Recipe: Courtesy of Richard Carr, C.E.C., Executive Chef at Berret’s Seafood Restaurant, Williamsburg, Virginia and Riverwalk Restaurant, Yorktown, Virginia. Chef Carr is author of “There is Still Romance in Food” cookbook. Rosemary Skewered Sea Scallops and Grilled Surry Sausage … Continue reading
I am pleased to present a link to my radio interview on Blue Lifestyle, hosted by Anthony Dias Blue that aired on June 11, 2011. Anthony introduces the interview with facts about the company’s origins on the Jamestown Ferry. During the interview, I discuss the history and art of curing meat and … Continue reading
The editors of OnefortheTable.com recently selected Virginia Traditions Pulled Pork as “Pick of the Week” on their blog. One for the Table is dedicated to the best food blog and recipes. The editors describe the pulled pork as, “The best Pulled-Pork ever. That’s right, we … Continue reading
