Surryano Combines the Tradition of Virginia Country Ham with the Flavor of Serrano and Prosciutto - at a Lower Price

NEW YORK, June 5 /PRNewswire/ -- Epicureans have long savored the delicacies of European Serrano and Prosciutto hams. Now, with the 2008 vintage of S. Wallace Edwards & Sons' Surry Farm line of whole Surryano Ham, pork aficionados can enjoy the rich flavor and silky texture of dry-cured ham without premium prices.

Curemaster and president Samuel Wallace Edwards III learned the artisan Virginia curing techniques for which Edwards is famous from his father and grandfather and has always had an affinity for the flavors of European cured ham. He eventually set out to create a distinctly American product of the same quality. Sam spent years developing a process and in 2005, when associate Patrick Martins of Heritage Foods USA connected him with Newman Farms of Missouri where rare Six-Spotted Berkshire hogs are raised, he was so impressed with the pork's quality that he put his plan into motion. After further refinement and a trip to Spain, Surryano - cheekily named for Surry, VA and Serrano ham - was born and launched last year with the 2007 vintage.

The hogs used to make Surryano are 100-percent pasture-raised and Certified Humane with no antibiotics or added hormones. For the 2008 vintage, inspired by the Virginia tradition of letting hogs loose on peanut fields, hogs were fed two pounds of Virginia peanuts daily in addition to feed and pasture, which yielded more thorough marbling.

Each ham is cured using Edwards' special salt blend, smoked, wrapped in netting and hung to age - in the case of the 2008 vintage, for 18 months. This process yields a flavor so delicious that Surryano has already been heralded by chefs across the country, including Alice Waters of Chez Panisse and Chris Cosentino of Incanto in San Francisco. It is best served thinly sliced with minimal accompaniment and complements classic Spanish ingredients such as almonds and olives.

With European cured hams readily available, one may question the benefits of U.S.-production. In addition to the positive implications of supporting two domestic businesses - both Edwards and the farm where hogs are raised - the cost alone is a draw. Whole Prosciutto and Serrano hams typically retail between $230-330; the prized acorn-fed Iberico Bellota hams can be upwards of $1,300. The Edwards Surryano ranges from $148-165.

Surryano can be purchased at www.surryfarms.com and specialty food stores nationwide. Prices are: Whole Surryano Bone-in Ham $148; Whole Surryano Boneless Ham, $165; Sliced Surryano (3-4oz. packages), $26.

SOURCE S. Wallace Edwards & Sons