Named for our hometown of Surry, Virginia, the sumptuous world-class flavor of Edwards Surryano Ham rivals that of imported Italian Prosciutto, Serrano ham from Spain, or German Westphalia. The Bone-In Surryanos are hand-rubbed with a dry cure blend of salt and sugar, then smoked for seven days over hickory wood, and aged for more than 400 days to produce their signature mahogany color and rich, distinctive flavor. All Surryano Hams are crafted from pasture-raised Heritage Breed pork such as Berkshire and Red Wattle hogs, which deliver an incredible nutty, umami flavor. When you combine the Heritage Breed pork with the timeless tradition of salting, smoking and aging, you get an American charcuterie reminiscent to the hams of old. Meant to be sliced paper thin and served at room temperature with melon, olives, Spanish tapas, bread and cheese (pairs particularly well with provolone and mozzarella).
- American Rival to serrano-style European Hams
- 15 - 17 lbs.
- Aged 400+ Days
- Dry Cured and Hickory Smoked
- Crafted With Premium Heritage Breed Pork
- Ready to Eat, No Cooking Needed
NOTE: We continue to produce our Surryano hams in a separate facility than ours, which burned in the January 2016 fire. You may experience a slightly different flavor profile if this is your first time back since the fire. If you for any reason do not like the new flavor profile, we still honor our 100% Satisfaction Guarantee. Thank you for your consideration as the recovery process continues.
Cured with: Pork and Salt.
Preparation: No cooking required. Ready to slice paper thin and serve as a perfect complement to melon slices, olives, Spanish-style tapas...or on bread with olive oil and cheeses such as provolone & mozzarella. For optimal flavor, serve at room temperature.
Shelf Life: Best consumed within 12 weeks.