Edwards
Wholesale producers of genuine Virginia Country Hams, premium hickory smoked bacon and sausage

WHOLESALE ONLY

This is a wholesale website for use by specialty food, food service and grocery professionals. To purchase Edwards Virginia Country Hams, smoked bacon & sausage for your personal enjoyment or as gifts, please click here.

84th Anniversary, 1926 to 2011 Edwards Logo

View Edwards History Video here


EDWARDS IN THE NEWS

The Virginian-Pilot, Norfolk, Va

Pork boss driven to innovate quality products
April 9, 2012.
Edwards and president, S. Wallace Edwards III, are profiled in this article.
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Edwards Country Ham featured in Santé Magazine

Prestigious Garden & Gun Magazine details how Sam Edwards created a uniquely American country ham using classic, quality-focused methods other ham producers abandoned years ago to cut processing time and cost.

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Edwards featured in Martha Stewart Living

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.

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Edwards Country Ham featured in Bon Appetit Magazine

"Step aside, pricey prosciutto," says Bon Appetit Magazine. "America's homegrown classic, country ham, is becoming the next artisanal food craze." Edwards Wigwam Brand ham cited by editors as delicious choice.

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Santé Magazine

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.
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Bon Appetit Magazine, New York City, New York

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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