Here’s what specialty food magazine “The Nibble” had to say about some of our hams: “We were a bit taken aback to find that a gourmet ham would come frozen. With all the frozen foods we’ve tried this past year, we’ve come to expect a bland or artificial-tasting product. But Virginia Traditions has challenged our prejudice. Smoked over a hickory fire, this boneless spiral-sliced Virginia ham is lightly coated with a brown-sugar glaze, giving way to a balanced explosion of robust, maple-like flavors, without even a hint of freezer flavor.” Continue reading →

As you may remember, the Curemaster had an interview earlier this year with Anthony Dias Blue, host of Blue Lifestyle. If you missed it, listen to it here. Anthony had some kind words for Edwards in October. He began by saying, “There is no substitution for a good ol’ fashioned country … Continue reading →

Some of you have been asking me why we aren’t using feral pigs in the smokehouse, given that they are such a pest for farmers. Feral pigs are a little too gamey for what we are trying to do, but it got me to thinking about what we have been doing with the Jowlciale and the Surryano ham.  In a … Continue reading →

What could possibly be better than bacon? Jowciale, according to the editors of TheKitchn! We’re always making more, so get yours and taste for yourself. We’d love to get your feedback!
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  Esther Galan, the founder of Biloxi Southern Food, wrote an interesting piece on country hams. Here’s an excerpt:   It’s bad enough that sixteen years of living in England has affected my accent to the point that when I’m in the US people can’t even tell … Continue reading →