Bone-In Surryano Ham

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).

NOTE: Because these Surryano hams are produced in a separate facility from ours, which burned in the January 2016 fire, returning customers may experience a slightly different flavor profile than what they're used to with this ham. However, we still honor our 100% Satisfaction Guarantee. Thank you for your consideration as the recovery process continues.