- Nutrition Facts
- Store & Cook
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. Thanks to Edwards Smokehouse, you can enjoy the same melt-in-your-mouth pleasure of these high-priced imports right here in the U.S.A. without the expense.
Whether you choose bone-in or boneless, this premium-quality Surryano ham offers just the right amount of internal fat from perfectly marbled heritage breed pork. They are hand-rubbed with our exclusive dry cure, smoked for seven days over hickory wood, and aged for more than 400 days to produce their signature mahogany color and rich, distinctive flavor. 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). The ham holder shown makes paper-thin slicing a breeze.
15-17 lbs bone-in Surryano
Ingredients: pork, salt, sodium nitrate
Stuffed Quail with Surryano Ham
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.