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	<title>The Official Blog of Edwards Virginia Traditions</title>
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	<link>http://blog.virginiatraditions.com</link>
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	<lastBuildDate>Mon, 07 May 2012 14:59:37 +0000</lastBuildDate>
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		<title>What is Country Ham?</title>
		<link>http://blog.virginiatraditions.com/2012/05/07/country-ham-2/</link>
		<comments>http://blog.virginiatraditions.com/2012/05/07/country-ham-2/#comments</comments>
		<pubDate>Mon, 07 May 2012 14:51:32 +0000</pubDate>
		<dc:creator>Sam Edwards III</dc:creator>
				<category><![CDATA[Advice & How-To]]></category>
		<category><![CDATA[Videos]]></category>

		<guid isPermaLink="false">http://blog.virginiatraditions.com/?p=1003</guid>
		<description><![CDATA[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.

]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Virginian-Pilot: &#8220;Pork boss driven to innovate quality products&#8221;</title>
		<link>http://blog.virginiatraditions.com/2012/04/10/virginian-pilot-pork-boss-driven-innovate-quality-products/</link>
		<comments>http://blog.virginiatraditions.com/2012/04/10/virginian-pilot-pork-boss-driven-innovate-quality-products/#comments</comments>
		<pubDate>Tue, 10 Apr 2012 14:40:14 +0000</pubDate>
		<dc:creator>Sam Edwards III</dc:creator>
				<category><![CDATA[Press]]></category>

		<guid isPermaLink="false">http://blog.virginiatraditions.com/?p=997</guid>
		<description><![CDATA[It’s 9:30 a.m. The scion of S. Wallace Edwards &#038; 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. <a href="http://blog.virginiatraditions.com/2012/04/10/virginian-pilot-pork-boss-driven-innovate-quality-products/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Ham, Bacon &amp; Sausage Recipe Ideas</title>
		<link>http://blog.virginiatraditions.com/2012/03/29/ham-bacon-sausage-recipe-ideas/</link>
		<comments>http://blog.virginiatraditions.com/2012/03/29/ham-bacon-sausage-recipe-ideas/#comments</comments>
		<pubDate>Thu, 29 Mar 2012 14:57:41 +0000</pubDate>
		<dc:creator>Sam Edwards III</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Videos]]></category>

		<guid isPermaLink="false">http://blog.virginiatraditions.com/?p=1007</guid>
		<description><![CDATA[At the 2012 Virginia Food &#38; Beverage Expo, Edwards rep Keith Roberts demonstrates some recipe ideas for your favorite Virginia ham, bacon &#38; sausage. We&#8217;re excited to announce that our new Hickory Smoked Virginia Bacon Steak won the &#8220;Best New Food Product&#8221; at this &#8230; <a href="http://blog.virginiatraditions.com/2012/03/29/ham-bacon-sausage-recipe-ideas/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Easter Ham</title>
		<link>http://blog.virginiatraditions.com/2012/03/16/easter-ham/</link>
		<comments>http://blog.virginiatraditions.com/2012/03/16/easter-ham/#comments</comments>
		<pubDate>Fri, 16 Mar 2012 20:37:07 +0000</pubDate>
		<dc:creator>Sam Edwards III</dc:creator>
				<category><![CDATA[Articles]]></category>

		<guid isPermaLink="false">http://blog.virginiatraditions.com/?p=990</guid>
		<description><![CDATA[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.
 <a href="http://blog.virginiatraditions.com/2012/03/16/easter-ham/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Formaggio Kitchen &#8211; &#8220;Decidedly American Hams: Mangalitsa and Red Wattle&#8221;</title>
		<link>http://blog.virginiatraditions.com/2012/03/08/formaggio-kitchen-decidedly-american-hams-mangalitsa-red-wattle/</link>
		<comments>http://blog.virginiatraditions.com/2012/03/08/formaggio-kitchen-decidedly-american-hams-mangalitsa-red-wattle/#comments</comments>
		<pubDate>Thu, 08 Mar 2012 21:22:35 +0000</pubDate>
		<dc:creator>Sam Edwards III</dc:creator>
				<category><![CDATA[Press]]></category>

		<guid isPermaLink="false">http://blog.virginiatraditions.com/?p=984</guid>
		<description><![CDATA[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. <a href="http://blog.virginiatraditions.com/2012/03/08/formaggio-kitchen-decidedly-american-hams-mangalitsa-red-wattle/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Surryano Ham: 2012 Charcuterie Winner at the Good Food Awards</title>
		<link>http://blog.virginiatraditions.com/2012/01/19/surryano-ham-2012-charcuterie-winner-good-food-awards/</link>
		<comments>http://blog.virginiatraditions.com/2012/01/19/surryano-ham-2012-charcuterie-winner-good-food-awards/#comments</comments>
		<pubDate>Thu, 19 Jan 2012 16:41:26 +0000</pubDate>
		<dc:creator>Sam Edwards III</dc:creator>
				<category><![CDATA[Press]]></category>
		<category><![CDATA[artisan]]></category>
		<category><![CDATA[good food awards]]></category>
		<category><![CDATA[slow food]]></category>
		<category><![CDATA[slow food movement]]></category>
		<category><![CDATA[surryano]]></category>

		<guid isPermaLink="false">http://blog.virginiatraditions.com/?p=940</guid>
		<description><![CDATA[S. Wallace Edwards &#038; Sons announced today that its Surry Farms Surryano Ham has been selected as one of the 99 winners in the second annual Good Food Awards, presented at the awards ceremony on January 13, 2012 at the San Francisco Ferry Building. Sam W. Edwards III, President and Cure Master, was awarded in the company of fellow crafters, their food communities, judges and media attending the standing room only, 400-person gathering. The evening was a celebration of regional diversity and momentum, energy and collaboration surrounding a maturing artisan food movement. <a href="http://blog.virginiatraditions.com/2012/01/19/surryano-ham-2012-charcuterie-winner-good-food-awards/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Edwards Berkshire &#8220;City Ham&#8221; with Fresh Farfalla Pasta</title>
		<link>http://blog.virginiatraditions.com/2012/01/11/edwards-berkshire-city-ham-fresh-faralla-pasta/</link>
		<comments>http://blog.virginiatraditions.com/2012/01/11/edwards-berkshire-city-ham-fresh-faralla-pasta/#comments</comments>
		<pubDate>Wed, 11 Jan 2012 16:12:36 +0000</pubDate>
		<dc:creator>Sam Edwards III</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://blog.virginiatraditions.com/?p=927</guid>
		<description><![CDATA[Founder of Heritage Foods USA Patrick Martins and his fiance Anne Saxelby, owner of Saxelby Cheesemongers, sent us this photo of a delicious treat they cooked up: Edwards Berkshire "City Ham" with Fresh Farfalla Pasta. It's diced Edwards Berkshire "City Ham," sautéed with garlic and frozen peas, added crème fraiche and tossed with fresh farfalla pasta. Yum!! Patrick and Anne are quite the team; not just in the kitchen, but in the food world as well. Patrick and his company have been a strong advocate in the Slow Food Movement and have done wonders to spread the message of "slow food" via his radio station, The Heritage Radio Network, which features a radio show hosted by Anne Saxelby called "Cutting the Curd." <a href="http://blog.virginiatraditions.com/2012/01/11/edwards-berkshire-city-ham-fresh-faralla-pasta/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Edwards Virginia Sausage feat. on WomansDay.com</title>
		<link>http://blog.virginiatraditions.com/2012/01/10/edwards-virginia-sausage-feat-womansday-com/</link>
		<comments>http://blog.virginiatraditions.com/2012/01/10/edwards-virginia-sausage-feat-womansday-com/#comments</comments>
		<pubDate>Tue, 10 Jan 2012 21:32:22 +0000</pubDate>
		<dc:creator>Sam Edwards III</dc:creator>
				<category><![CDATA[Press]]></category>

		<guid isPermaLink="false">http://blog.virginiatraditions.com/?p=917</guid>
		<description><![CDATA[In a slideshow of gift ideas for &#8220;him,&#8221; Woman&#8217;s Day features Edwards Virginia Sausage Links: It’s the season for pigging out. Shelf-stable for up to 10 days (includes shipping time), these sausages can go under the tree. Smoked Sausage Links, $42.95 for two 2-lb &#8230; <a href="http://blog.virginiatraditions.com/2012/01/10/edwards-virginia-sausage-feat-womansday-com/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lucky Pig for a New Year!</title>
		<link>http://blog.virginiatraditions.com/2011/12/29/lucky-pig-years/</link>
		<comments>http://blog.virginiatraditions.com/2011/12/29/lucky-pig-years/#comments</comments>
		<pubDate>Thu, 29 Dec 2011 16:46:11 +0000</pubDate>
		<dc:creator>Sam Edwards III</dc:creator>
				<category><![CDATA[Articles]]></category>

		<guid isPermaLink="false">http://blog.virginiatraditions.com/?p=899</guid>
		<description><![CDATA[According to a recent article from delish.com, Pork is known throughout the world as a symbol of "luck" especially in time for the new year: "Due to pigs' dining habits, many countries, including Austria, Cuba, and Spain, view pork as a good-luck food. As pigs root for food, they keep their feet planted and push their snouts forward, signifying progress and future properity." If you're in need of a little more hog-inspired luck , the Edwards Virginia Ham Shoppe of Surry has what we call a "Good Luck Pig." Otherwise known as a "Glucksschwen," the Good Luck Pig gets its lucky fame from German folklore where it is believed that during hard times, "having a pig meant you were very lucky indeed." We hope you all find a little luck this upcoming year and have a Happy New Year!
 <a href="http://blog.virginiatraditions.com/2011/12/29/lucky-pig-years/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Introducing Red Barn Berkshire Farm</title>
		<link>http://blog.virginiatraditions.com/2011/12/28/introducing-red-barn-berkshire-farm/</link>
		<comments>http://blog.virginiatraditions.com/2011/12/28/introducing-red-barn-berkshire-farm/#comments</comments>
		<pubDate>Wed, 28 Dec 2011 20:57:41 +0000</pubDate>
		<dc:creator>Sam Edwards III</dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[Videos]]></category>
		<category><![CDATA[berkshire pigs]]></category>
		<category><![CDATA[certified humane]]></category>
		<category><![CDATA[free range pigs]]></category>
		<category><![CDATA[ham]]></category>

		<guid isPermaLink="false">http://blog.virginiatraditions.com/?p=880</guid>
		<description><![CDATA[Seward is rekindling a lifestyle that goes back several generations. Tony, collaborating with Edwards Virginia Traditions, has begun raising certified humane, antibiotic-free berkshire pigs on his family-owned Red Barn Berkshire Farm. In fact, certifiedhumane.org has recognized Tony's farm as its newest Certified Humane farm. Here's an excerpt from one of their articles: Tony Seward, owner of Red Barn Berkshires, is a third generation farmer; his family has worked their land in Surry County, Virginia since the early 1900’s. Over the generations, the Seward family has raised a variety of crops and livestock, and now Tony is utilizing his large pastures and wooded lots to raise heritage breed Berkshire pigs. The pigs are free to roam, root and wallow, and have large bedded huts in each pasture.
“Becoming certified was really important for me,” said Tony. “I work hard to make sure my animals have the best life possible, and having the recognition of being a Certified Humane® farm means a lot.”   <a href="http://blog.virginiatraditions.com/2011/12/28/introducing-red-barn-berkshire-farm/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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