Surry Farm Hickory Bacon
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- Age: 22-25 Days
- by Edwards Virginia Smokehouse
- United States
Edwards Virginia Smokehouse makes their Surry Farm Hickory Bacon using pork belly from humanely-raised Berkshire pigs. The bacon is thickly cut and beautifully marbled with creamy fat. It’s smoked over hickory wood, infusing the succulent meat with a rich smokiness and slight maple essence. Crispy when cooked, this savory bacon is ideal for both Sunday brunch and backyard barbecues. Try it with Sir Kensington’s Mayonnaise and Murray’s Bread and Butter Pickle Chips atop a homemade burger.
- Edwards Virginia Smokehouse makes Surry Farm Hickory Bacon using humanely-raised Berkshire pigs.
- Bacon’s long history dates back to references of pork belly curing processes in China during 1500 B.C.E.
- It’s a versatile meat that makes a great accompaniment for grilled cheeses, mac and cheese, eggs, and even cheese boards.
- The Edwards family started curing hams to feed family on their Virginia farm in the late 1800s.
- Now a fourth-generation family business, Edwards Virginia Smokehouse got its start as a business in 1926 when founder S. Wallace Edwards began selling ham sandwiches on the Jamestown-Scotland Ferry.
- Today, the Edwards family specializes in handcrafted, American-made country ham.
- They are stewards of traditional American country ham and have also innovated into European style charcuterie.
- Their cured meats are salty, smoky, silky—and a true Southern tradition.
- After losing much of their facility in a 2016 fire, they have collaborated closely with likeminded country ham producers as they work to rebuild.