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Announcing Surryano Iberico Ham

Announcing Surryano Iberico Ham

EDWARDS VIRGINIA SMOKEHOUSE PLANS THE RELEASE OF SURRYANO IBERICO HAM

Edwards partners with La Tienda to introduce Texas Iberico ™ Ham to the American culinary market

The Edwards family of Edwards Virginia Smokehouse is pleased to announce their partnership with the Harris family of La Tienda to introduce a new ham to the consumer market: Surryano Iberico Ham. Known as one of the finest, ancient pork breeds in the world, Iberico pigs originated in Spain and produce a hearty, antioxidant rich, marbled pork product. La Tienda, headquartered in Williamsburg, VA, is the industry leader of Iberico and other gourmet items from Spain.

A dual effort between these two, long-standing family businesses, Edwards is utilizing the Harris family's premium Texas Iberico pork to craft the dry cured Surryano Iberico Ham. First flown over to the United States in 2015, the Harris family partnered with a ranching family from Comfort, TX to form the Texas Iberico™ brand in 2018. Edwards Virginia Smokehouse will apply their time-honored expertise and ancestral methods of salting, smoking and aging to present a long-aged product that affirms American charcuterie is stronger in quality than ever.

"Our goal is to produce the best possible American-made dry-cured ham. Since the Texas Iberico fresh pork is from stock with a truly rich and unique flavor profile, we are expecting our customers to recognize how special this product is when they taste it for the first time," says Sam Edwards, third-generation owner of Edwards Virginia Smokehouse. "Producing hams is similar to producing wine. The varietal, location, and method of how grapes are grown are crucial, but then the vintner must take those grapes and apply their sense of taste, smell, eyesight, and knowledge to create the best wine. Similarly, a great ham cannot be made without starting with the best ingredients. The cure-master will then apply knowledge, experience, and terroir to make the best possible product."

The Surryano Iberico Ham will offer a rich flavor profile with buttery tasting notes, born from the pure-bred Spanish Iberico pigs that thrive in outdoor environments where they forage for acorns, sweet mesquite beans, and prickly pear fruit. All Texas Iberico™ hams are antibiotic free, free-range, and pasture raised on a 1,500-acre ranch in Menard, TX. Once the processing phase with Edwards begins, the ham is cured for thirty days, smoked with hickory wood for seven days, and aged for a minimum of 400+ days.

Available for purchase beginning in December 2020 at $800-1500 per ham customers can choose from Bone-In, Boneless, or Sliced for shipment and delivery.

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