Surry Farm Country Ham
In 1925, a ferry captain named Wallace Edwards began selling ham sandwiches to his passengers. Noticing the demand, he built himself a smokehouse the next year and started selling ham. Four generations later, business is still going strong for the Edwards family. Their country ham is dry cured and smoked over southern hickory before being aged for four to six months, developing deep, sweet, smoky flavors that would do papa Wallace proud.