Sliced Surry-ano style Heritage Ham (eight 4-oz pkgs) - Shipping Included (Cured Pork Cuts) -- Heritage Foods USA Shopping Cart -- Included Shipping - pkgs) 4-oz (eight Ham Heritage style Surry-ano Sliced

<H1>Sliced Surry-ano style Heritage Ham (eight 4-oz pkgs) - Shipping Included -- Heritage Foods USA Shopping Cart</H1> $78.00 -- Sliced Surry-ano style Heritage Ham (eight 4-oz pkgs) <IMG SRC="https://store.nexternal.com/hfusa/images/Edwards-sliced-hamweb2.jpg" ALIGN=right ALT="Sliced Surry-ano style Heritage Ham (eight 4-oz pkgs) - Shipping Included" NAME="Sliced Surry-ano style Heritage Ham (eight 4-oz pkgs) - Shipping Included" BORDER=0 HSPACE=10> <div> </div> We could not be more excited to announce the 2009 release of Heritage Surry-ano Ham, only in its 2nd year of production and 400 days in the making, from curemaster Sam Edwards in Surry, Virginia. While the hams taste like Serrano hams from Spain, the Edwards family has chosen the name Surry-ano for their product since they are produced in the town of Surry. Edwards'™ Heritage Cured Ham is a beacon of culinary culture in this country. The taste of this product is equal to the finest cured meats of Italy and Spain and even the thinnest slice engulfs your mouth with the sharp taste of a world class cured meat. With time this ham acquires a more intense flavor and becomes harder but it never spoils and does not need refrigeration. The raw ingredient (fresh ham legs) comes from Heritage Foods USA and its primary pork producer, Mark Newman, from Myrtle Missouri. Mark's pigs are Certified Humane and are among the only 100% Six-Spotted Berkshires raised 100% on pasture in the United States. Every order placed with us will come from Newman Farm pigs. The curing process begins by packing the ham in a special salt by hand. The salt crystals are shaped in such a way that they don't fall off during the cure. Five days later the hams are cleaned and rubbed again with more salt where they remain covered for another 25 days. The excess salt is then removed, and the hams are put in netting and hung on wooden racks in the "Spring-Time Room" for 21 days. This room fluctuates between 45 and 50 degrees with 80% humidity, keeping the product moist. The hams are then placed in the Smokehouse where the temperature is gradually raised to 85 degrees over the course of 3 days. At this point a fire is lit just outside the Smokehouse using hickory wood and the smoke is blown onto the hams 24 hours a day for about 7 days and stops when the ham acquires a lovely mahogany color. They are then moved to the Aging Room, which is kept at 83 degrees. They stay here for a minimum of 11 months but as many as 20 months. 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