In June 2012, members of “Preservation Virginia” and “The Queen’s Own Loyal Virginia Regiment” re-enacted a piece of history at Smith’s Fort Plantation in Surry County, Virginia.
Nicole Lemery of “The Queen’s Own Loyal Virginia Regiment” talks about the importance of Virginia Hams during the Revolutionary War as well as the patriotic acts of Jacob Faulcon and the local militia of Surry County. Continue reading
Our very own Keith Roberts gives a few tips on how to grill sausage, just in time for the Memorial Day weekend and the summer grilling season!
Go ahead and try these links to get your grilling started:
Smoked Sausage Links
Fresh Sausage Links
One day I came across something called “guanciale” in a specialty food store charcuterie (or cured meat) department. It looked familiar in shape, so I started asking some questions. Turns out it’s the Italian version of, you guessed it, a good old fashioned hog jowl. The process was a little different, and I discovered that chefs and foodies around the globe use it like they would pancetta or great quality bacon. At that moment, the challenge was on! How could I take this culinary classic and put my own special Surry County twist on it? The end result is our Surry Farms Jowciale, and yes the pun is intended. Continue reading
Our sales manager Keith Roberts talks about the country ham and explains all you need to know about the different styles of country hams Edwards has to offer.
It’s 9:30 a.m. The scion of S. Wallace Edwards & Sons is not at his desk. Nope. S. Wallace Edwards III is next door at the plant, wrist-deep in sausage. Wearing khakis, a white lab coat and company ball cap, he stands in one corner of a cavernous room flanked by a pair of deep sinks and a stainless steel table. Scores of Virginia country hams dangle from rolling, wooden racks at the back of the room, each voluptuous hunk cured to mahogany and gold in time for the Easter rush. The air smells faintly of bacon and hickory smoke. This morning, the company’s mustachioed president is focused on a perennial problem: how to turn a profit from literally tons of country ham scraps, delicious debris left after the 86-year-old company’s signature products are deboned and dispatched to customers across the country. Continue reading
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