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Bone-In Surryano Ham

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  • One 15-17 lb. Bone-In Surryano Ham (Hoof Off)
    SKU: #11150
  • $325.00
  • Out of Stock
  • One 15-17 lb. Bone-In Surryano Ham (Hoof On)
    SKU: #10247
  • $325.00
  • -+

400+ Day Aged Artisan Charcuterie

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 slicing it paper-thin and serving at room temperature with melon, olives, Spanish tapas, bread, and cheese (pairs well with provolone and mozzarella).

  • Bone-In
  • Dry Cured
  • Hickory Smoked
  • Aged 400 Days
  • Ready to Eat
Bone-In Surryano Ham
Nutrition Facts

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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Reviews

1 review
Mmmm
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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If for ANY reason you feel your experience with our products are not up to your satisfaction, call us within 14 days of receipt and we will refund your money or replace your online / print catalog purchase.