Bone-In Surryano Ham

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  • Hoof On
    SKU: #10247
  • $355.00
  • -+
  • Hoof Off
    SKU: #11150
  • $325.00
  • -+

Named after our hometown of Surry, Virginia, the sumptuous, world-class flavor of Edwards Surryano Ham rivals imported Italian Prosciutto, Serrano ham from Spain, or German Westphalian.

You can enjoy the same melt-in-your-mouth pleasure of these high-priced imports without the expense right here in the U.S.A. Whether you choose bone-in or boneless, this premium-quality ham from the best pork in the United States is certified Heritage breed pork and raised humanely on pasture and without antibiotics. They are all hand-rubbed with our exclusive dry cure, smoked over hickory wood, and aged for more than 400 days to produce their signature mahogany color and super-rich, distinctive flavor. We recommend it slicing paper-thin and serving at room temperature with melon, olives, Spanish tapas, bread, and cheese (pairs well with provolone and mozzarella).

  • American Rival to serrano-style European Hams
  • 15 - 17 lb.
  • Available With Hoof-on or Hoof-Off.
  • Aged 400+ Days
  • Dry Cured and Hickory Smoked
  • Crafted With Premium Heritage Breed Pork
  • Ready to Eat, No Cooking Needed
Bone-In Surryano Ham

Cured with: Pork and Salt.

Storage: No refrigeration necessary. After slicing, cover the sliced area of bone-in Surryano with plastic wrap to prevent the meat from drying out. The Surryano can remain on your ham stand (not included) for display. To store completely, wrap Surryano in meat paper of plastic wrap and store in a cool place. Best consumed within 12 weeks.

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.
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1 review
Review star icon Review star icon Review star icon Review star icon Review star icon Jul 14, 2019
My first ever seasoned and aged ham Spanish style. Excellent flavor. Up there with prosciutto. And with the remnant skin I plan to make some cracklins. Here in SE Georgia w'all have a very deep appreciation for pork and hams. Edwards is top notch.
Terry Kokosenski

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