Heritage Foods USA
The Source for Authentic American Heritage Foods

Dear Heritage Foods USA Supporter,                                          

“They’re so flavorful that an ounce will give you 10 mouth-filling bites…They’re worth every milligram and dime…”

So wrote Harold McGee in a recent New York Times article that featured America’s reemerging culture of artisanal, dry-cured hams.  At the forefront of this revival is Samuel Edwards, a third generation country ham artisan working out of Surry, Virginia.  There, with his staff at S. Wallace Edwards, Sam is leading this ham revolution by embracing techniques and quality products that extend back hundreds of years. 

These techniques were passed from grandfather, to father, and then to son—Sam.  And, they speak not only to the rich culture of Virginia curing but also to the unique ways in which indigenous and colonial food preservation traditions came together with modern technologies to create something new.
Sam’s Surryano relies on legs from Heritage Foods USA and a carefully controlled production process.  Cured, smoked, and then aged for between 14 and 18 months, the Surryano ham packs a rich pork flavor with a sweetness that is slightly offset by the ham’s smokiness. The smoking step is what distinguishes American hams from their European counterparts.

When talking about the process, Sam is always quick to point out that the extra time in the aging room is what makes his Surryano so unique, and so delicious.  Each batch is carefully watched, from the moment it is salted to the moment it is pulled from the aging room, to guarantee that every Edwards ham is of the highest quality. 

Released only once a year and in limited numbers, Surryano ham has been 400 days in the making and it’s finally back! We are honored to work with Sam and appreciate his investment on our farmers.


Patrick Todd Sarah Heather


Sliced Surry-ano Style Heritage Ham (four 4-oz pkgs) – $40
Sliced Surry-ano Style Heritage Ham (eight 4-oz pkgs) – $78
Sliced Surry-ano Style Heritage Ham (twelve 4-oz pkgs) –$111

The Heritage Rib Trifecta
(about 8 lbs) - $85

Ribs Anyway You Can Cut Them!

1 St. Louis Slab (3 lbs)
1 Spare Rib Slab (3.5 lbs)
1 Baby Back Slab (1.5 lbs)

The Every Pig Pack
(about 11-12 lbs) -$125

Three Prime Cuts From
Three Pig Primals

1 Five-Rib Rack (3-4 lbs)
1 St. Louis Slab (3 lbs)
1 pc Boneless Picnic (5 lbs)

The Sophist-i-kit
(about 8 lbs) - $150

The Pig’s Three Most
Prized Possessions

1 Five-Rib Rack (3-4 lbs)
1 4-Rib Country Rack (2.5 lbs)
2 Tenders (2 lbs)

The Cure Pack
(about 10 lbs) - $75

With A Little Salt and Some Time, Expect Deliciousness

½ Half Belly (about 4-5 lbs)
1 pc Skin-Off Jowl (2.5 lbs)
2 Trotters (3 lbs)

Shanks for the Memories
(about 7 lbs) - $75

Shanks Three Ways

2 pcs Center Cut Skin-Off
Shank (1.5 lbs)
2 Whole Skin-Off Shanks (3 lbs)
4 pcs 8-oz Osso Bucco (Single Pack)

No Bones About It!
(about 7 lbs) - $60

The Best Ingredients for Meatballs
con Brodo

5 lbs. Ground Pork (1 lb packages)
2 lbs Pork Bones

The Backpack
(about 13 lbs) - $100

Pair These Cuts with Your Favorite BBQ or Hot Sauce

1 Fresh Boneless Ham (about 10 lbs)
1 pc Sirloin (about 2 lbs)
1 lb ground

The Brave Heart Pack
(about 13 lbs) - $110

It’s “Offal-ly” Good!

2 lbs liver (1 pc)          2 lbs Tails
2 lbs Back Fat             1 pc Heart
2 lbs Ears                   2 lbs Cheek

The Curator Pack
(about 9 lbs) - $95

Already Cured for your
Gastronomic Pleasures

1 pack Smoked Ham Hocks (3 lbs)
2 12oz Cured Porterhouse Chops
1 lb Bacon Ends & 2 lbs Sliced Bacon



       Archives            Programs     

If you missed any of last
week’s shows on The Heritage
Radio network, you can catch
them on our archive:


Read about us in The New York Times.

Look to last week's Why We Cook for tips on blanching and braising seasonal veggies from our first-class chef-in-residence, Erica Wides.  Also last week: Zak Pelaccio and Jori Jayne Emde sat down with short film producers Staci Strauss and Craig McCord of thepeoplewhofeedus.com, to report on the marriage of high-tech film production and low-tech Slow Food practices.  On At the Root of It, Erin Fitzpatrick hosted Grant Phelps, Chief Winemaker for Viu Manent, the leader in Chilean Malbec.  Grant spoke eloquently on the need to re-make the image of Chilean wines abroad, and on the country's potential for iconic wine production.  Severine von Tscharner Fleming's weekly survey of young American farmers, Greenhorn Radio, went to Arkansas last week to visit with Josh Harden of Laughing Stock Farms.  On the second episode of Eat to the Beat, Sarah Obraitis took on the off-beat topic of restaurant playlists and found that there's more to them than meets the ear.  Don't miss her interview with audio guru Robert Drake, who has mastered the art of designing a business image through music.  HRN's interview with special guest Joe Bastianich is up on the site.  Aspiring restaurateurs: don't miss Joe's tips for opening a successful eatery!  The Edible Communities show, hosted last week by Deborah Schapiro of Edible Green Mountains, featured the premier of what will be a re-occurring segment on how to care for your garden's changing daily needs.   Forty-year gardening vet and spokesperson for The National Gardening Association, Charlie Nardozzi, will be giving tips on how to maximize your garden's bounty throughout the year.  And once again, the Farm Report canvased the country to bring you your farmers in their own words.

On the Main Course Patrick Martins and Katy Keiffer talked about curing meat with Amy and Romy of the soon to open Purple Yam in Brooklyn and formerly of Cendrillon, Cesare Casela from Salumeria Rossi and Taylor Boetticher from Napa Valley’s own Fatted Calf. On the Q Report Mark, Ed and Patrick talked about Green Spaces with Maura Rockcastle from Field Operations, the lead design firm for the High Line on New York’s Lower West Side and Thomas Hunt, a Policy Analyst for the City of New York. Finally Anne Saxelby will talk genetics with two of the cheesemakers she supports at the most excellent Saxelby Cheesemongers located in the Essex Street Market at the base of the Williamsburg Bridge.

The Heritage How -To's are in full swing.  Bake the perfect loaf with Dick Bessey, and next week, make an authentic Roberta's pizza at home with Anthony Falco, head pizzaiolo at New York City's hottest pizzeria.


  • Monday – Edible Communities – 5pm
  • Monday – Eat To the Beat – 7pm
  • Tuesday – At the Root of It – 4pm
  • Tuesday – Why We Cook – 6:30pm
  • Thursday – Urban Foragers – 3pm
  • Thursday – Greenhorn Radio – 4pm
  • Friday – Heritage Farm Report – 4pm
  • Sunday – The Main Course – Noon
  • Sunday – The Q-Report – 1pm
  • Sunday – Cutting The Curd – 3:30pm

Heritage Radio Network is a place to find chefs, food mavericks, taste makers, artisans and intellectuals promoting and advancing the food and green movements.

Here are some of our personalities:

Heather Hyman, co-host of the Farm Report

Patrick Martins, Mark Marabella and Ed Grant of the Q Report

Erica Wides from Why We Cook

Our Sponsors:

Heritage Foods USA
The Source for Authentic American Heritage Foods

Heritage Foods USA has been featured as a Company of the Year in Bon Appetit, House & Garden, Newsweek, Saveur Magazine and The New York Times Magazine.

Contact us with questions or ideas, look out for weekly announcements and read new recipes, by visiting: www.HeritageFoodsUSA.com.

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PO BOX 827
New York, NY 10150

Tel: 212-980-6603
Fax: 212-980-3332