In 1926 S. Wallace Edwards, young captain of the Jamestown-Scotland ferryboat, began serving ham sandwiches to his ferry passengers .... sandwiches made from ham the salt-cured and hickory, smoked on his Edwards family farm.

The demand for his ham grew so quickly that Captain Edwards soon began curing and selling hams on a full-time basis. Meanwhile, his young wife, Oneita, contributed from home by cooking hams and raising their two children, Oneita Mae and Wallace Jr. As word of the "Edwards Virginia Ham" spread, the young Edwards family began shipping their products throughout the country.

Today, Edwards smokehouses are still located in Surry County, Virginia close to the spot where the Indians first taught the English colonists the secret of bringing out the full flavor in meats. The Edwards family has been honored to demonstrate their art of curing hams at the Smithsonian Institution Folklife Festival, and received many State Fair of Virginia Blue Ribbon and Grand Champion awards for their hams and bacon.

Over the last 81 years, Edwards' emphasis has always been on quality, not quantity. S. Wallace Edwards and Sons (second and third generation) remains a thriving family business dedicated to producing the finest quality smoked meat products...and extending the vision and legacy of its founder, S. Wallace Edwards, Sr.

As of 2006, Edwards has begun to buy Heritage Foods hams for their cure. The results are beyond good! Try some today!