EDWARDS IN THE NEWS
Santé, respected publication for restaurant & hospitality professionals, offers detailed analysis of how country ham is gaining the respect of chefs & gourmets and going uptown – way uptown.
Martha Stewart's LIVING cites S. Wallace Edwards as one of nine notable "tastemakers," who "focus on quality rather than quantity" and do so with a passion that's rare among today's food producers.
Bon Appetit, one of America's top gourmet food publications, cites country ham as a "...uniquely American treasure...," selects Edwards Aged & Hickory-Smoked Virginia Ham as best of the best.
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Gourmet Magazine, New York City, New York
In helping their readers find the best-tasting Easter ham, culinary experts at this renowned food magazine selected our Edwards Tender Smoked Ham as No. 1 rated of 13 name brand hams tested.
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The Record, Hackensack, New Jersey
In an age of mass production and compromised quality, a short summary of how the Edwards family continues a hands-on approach to producing a limited supply of the very finest smoked hams, bacon and sausage.
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The Post & Courier, Charleston, South Carolina
Nathalie Dupree, author of eight cookbooks and former director of Rich's Cooking School in Atlanta, GA, gives preparation and cooking tips for country and city hams.
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The Progress Index, >Petersburg, Virginia
How a small family business, started almost 80 years ago in tiny Surry, Virginia, became known as the source of a Southern dining classic known as the "Virginia country ham."
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Wine Spectator, New York City, New York
In this article, a writer for a national magazine enjoyed by lovers of quality wines and gourmet foods tells readers about his favorite place to buy Virginia country ham.
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