THERE'S STILL TIME
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Hams from S. Wallace Edwards & Sons in Surry, Virginia, are prepared in the true Virginia Tradition.
Long before the first settlers arrived at Jamestown in 1607, the Indians had been curing venison and fish, plentiful in forest and rivers.
The taste of the salt-cured and smoked meat was different from the sun-dried method the settlers knew in their native England. more...