Surryano ham boneless

All bacon and sausage products are hard hickory smoked for a minimum of 18 – 24 hours. We really look more at the color of the products to determine when to pull them from the smokehouse, and most go for over 18 hours.

All Country hams and Surryano are smoked for a full 5 – 7 days over hard Hickory. Again, it's really more of getting the mahogany color profile since all hams differ in shape and size.

In both cases, that’ where the “artisan” aspect comes into play. We do nothing in a “cookie cutter” format.., we have guidelines that we follow, but it all comes down to the “art” of curing, smoking and aging that makes our line unique to the industry.

Surryano Hams, produced by Edwards Family Smokehouses in Surry, VA, are the American counterpart to European Prosciutto and Serrano Hams. Surryanos are produced only from rare Six-Spotted Berkshire hogs, 100% pasture-raised under Certified Humane ® conditions and free of antibiotics and added hormones.

Each perfectly marbled Surryano ham is dry-cured by hand with natural ingredients and smoked in Edwards family smokehouses over smoldering hickory wood for 7 full days. Then it’s aged for more than 400 days to put the finishing touch on its unique mahogany color and rich, savory flavor.

Origin: USA
Grade: Naturally raised free ranging
Breed: 6-spotted Berkshire
Bone: No
Weight: 7 LBS