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Surry Farms
Surryano Ham

Well practiced in the art of curing and smoking over hickory wood, the Edwards family of Surry, Virginia have created a robust take on Jamon Serrano. Using only meat from humanely raised Berkshire pigs, they dry cure the legs by hand before smoking them over hickory for a full seven days. The legs are then carefully aged for a full year. The result is a silky, scarlet, smoky, salty American beauty. Pair with a rich white wine.

4 ounces

Just the facts

Country USA
Maker Surry Farms
Size 4 ounces
Surryano Ham zoom

Makes a great cheese plate with...