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.
Following up on my last post about nitrates and nitrites, I figured I would offer a little meditation on the salt-cellar so to speak. Next to nitrates, salt is the most controversial ingredient in any preserved or cured meats. And I get a lot of questions about the salt content in our country hams. … Continue reading
Why do I use sodium nitrate or nitrite? I get asked that question all the time. Back in the 70’s some scientist published a report about sodium nitrite being bad for you, and that story really stuck. Suddenly everyone wanted no-nitrate/no nitrite products. The fact is, these are naturally … Continue reading
Minimize Your Time at the Grill with These Quick-Cook Meats May is National Barbecue Month, so take advantage of this occasion and the warmer weather. But just because you’re playing host at a barbecue party doesn’t mean you need to spend all day over the hot coals. Allow yourself more time with … Continue reading
Virginia Ham has been famous since the 1700’s in Colonial America when settlers began shipping these hams back to England along with tobacco as the New World’s first exports. Here in Surry, we are just a few miles from where it all began and the history has been talked about around my kitchen … Continue reading
My grandfather was born in 1896. Known as PopPop to me, he grew up on a farm as the oldest of seven siblings: Ryland, Phillip, Virginia, Emily, Bess, Jacquelyn and Wilhelmina. Growing up on a farm in rural Virginia, Wallace Edwards Sr. learned the necessity of curing pork so that the family would … Continue reading