Make Magazine, a publication dedicated to the world of producers, tinkerers and innovators, held an online live-stream interview with American ham makers, including third generation Cure-Master Sam Edwards III, to learn about the art of “handcrafted country hams.”: Here’s an excerpt from Make Magazine’s Stett Holbrook:
Southern states such as Virginia, Tennessee, Kentucky, and North Carolina have a long tradition of making hams, some of which are smoked over hickory or oak and aged a year or more. Although they can be quite salty, aged country hams are every bit as delicious as their Italian and Spanish counterparts–and sold at a fraction of the price.
While November is turkey month, hams make a big showing this month, too. So instead of talking turkey I’ll be talking pork during this hangout, live and online. My guests will include Sam Edwards III, third-generation owner of Edwards country hams in Surry, VA and Nancy “the Ham Lady” Newsom Mahaffey, owner of Colonel Bill Newsom’s Aged Kentucky Country Ham in Princeton, KY. See you there.
Check out the interview below:
