Edwards and Sons of Virginia

Edward's Hams
 
S. Wallace Edwards & Sons processes each ham by hand as it goes through the stages of curing. The every finest hams are selected and hand-rubbed with salt. They remain in the curing room under controlled temperatures until the desired amount of salt has been absorbed. Excess salt is removed by washing and the hams are then pepper-coated and ready for hanging in the smokehouse. Many days of cool "hickory" smoke are required to give these hams their rich mahogany color. They are then allowed to hang undisturbed for "aging" until they develop that real Virginia flavor. Uncooked hams are ready to ship at this point. Others may go through a cooking process in the ham kitchen. These are submerged in water and slowly simmered until that are fully cooked and ready to be served.

1141 1 5  LB EDWARDS SMOKED SAUSAGE LINKS
1142 1 1.5   LB EDWARDS BERKSHIRE JOWCIALE

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