At the 2012 Virginia Food & Beverage Expo, Edwards rep Keith Roberts demonstrates some recipe ideas for your favorite Virginia ham, bacon & sausage. We’re excited to announce that our new Hickory Smoked Virginia Bacon Steak won the “Best New Food Product” at this … Continue reading
As a curemaster, you can bet I’ll be eating an Easter ham for the holiday. In today’s modern world of climate control, we can produce hams year round. But back when my Pop-Pop started the business, the Easter ham was the first ham of the season.
People called it a “Corned Ham”; ham just barely cured with salt or even salt and sugar, because it was still so mild and sweet. Sometimes it hadn’t even been smoked yet. It didn’t have any of those complex flavor notes that make a dry cured ham so special and it didn’t even look like one of our dry cured hams.
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From Formaggio Kitchen:
“We keep an impressive pile of cured pork legs in the shop. The Italian prosciutto and Spanish jamón are justifiably well-known. Also nestled in there, however, are two domestic treats that I advise you not to miss: Mangalitsa and Red Wattle hams. The latter is particularly American, hailing from a centuries-old tradition of pork curing in Surry County, Virginia. Continue reading
