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Edwards Virginia Smokehouse
Food manufacturer ·
Are America’s Country Hams in Trouble?
"A celebrated small dry-curing operation run by Sam Edwards III located near the historic ham-making region; its smokehouse was destroyed by fire (though online orders are scheduled to resume in September). The owner expressed sorrow at the industry’s contraction and warned that domestic capacity for authentic, traditionally made country ham has fallen sharply, driven by low retail margins, aging producers, and a scarcity of facilities able to dry-cure and age whole legs the old-fashioned way." - Clint Rainey
