Heritage Foods USA
The Source for Authentic American Heritage Foods

Announcing This Year’s Batch of
Surry-ano Ham from Sam Edwards!

Dear Heritage Foods USA Supporter,

In a recent New York Times article, Harold McGee asked, “Have you ever placed a vanishingly thin morsel of rosy meat on your tongue and had it fill your mouth with deepest porkiness, or the aroma of tropical fruits, or caramel, or chocolate? Or all of the above?”

Ladies and gentleman, now you can say that you have!  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.

When Sam took over the business from his grandfather, he encountered a distinct problem.  Wanting to age hams to an ideal age of 18 months, he couldn’t find the same quality hogs that his grandfather used.  As Sam told the New York Times, “I experimented with the aging and found that my hams had the best flavor at 18 months, but the meat was so lean that they got too salty and dry.” Lucky for him (and us), a chance encounter with Heritage Foods USA, and the rest, as they say, is history…

Sam and his staff have perfected a curing and smoking process that harkens back not only to the traditions of early settlers but also to the more renowned traditions of Italy and Spain.  The story of S. Wallace Edwards & Sons originates in the early twentieth century, when Samuel Wallace Edwards, Sam’s grandfather, began curing and smoking hams for friends and family. 

The hogs used by Samuel Wallace were, essentially, heritage hogs—fed on rich, foliage-based diets—with a high percentage of fat that resulted in incredibly moist, decadent country hams.  And now that same quality exists again!

In limited availability, this ham is available sliced in sets of 4 oz packages with full hams becoming available in about 45 days. 
Don’t miss out on this opportunity to taste a true American original.

To read more about Sam’s delicious ham’s, check out this recent article in the Times by Harold McGee


Patrick Todd Sarah Heather

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


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




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


If you missed any of last week’s shows on The Heritage Radio Network, you can catch them on our archive: www.HeritageRadioNetwork.com.

Read about us in The New York Times.

Last week’s At The Root of It, hosted by Erin Fitzpatrick, uncorked the myths behind bottle closures with Tom Gannon of Rothmann’s SteakhouseSeverine von Tscharner Fleming shared insights about the American seed industry on Greenhorn Radio, while our resident Urban Foragers, Zak Pelaccio and Jori Jayne Emde, championed New York City’s only mead producer, Nathaniel MartinErica Wides is fast becoming HRN’s newest host sensation with Why We Cook, a mixture of anthropology, food history, and basic preparation how-to’s.  The Farm Report re-visited Heritage Food’s premier poultry farmer, Frank Reese, to pick his brain about how he became the only farmer whose for-consumption birds meet the American Poultry Association’s “Standard of Perfection”.  Our Edible Communities show, hosted last week by Marla Camp, reported on a newly-founded, cutting edge online marketplace, Foodzie.com.

Also, Heritage Food’s own Sarah Obraitis launched her new program Eat To The Beat, a light-hearted foray into the intersecting worlds of music and food.  On the Q Report Mark Marabella, Ed Grant and Patrick Martins talked Green Building practices with Curtis Wayne and on the Main Course Katy Keiffer and Patrick talked chocolate with the folks from the Chocolate Room and with  the choclatier from Gramercy Tavern. Finally, you can learn how to bake a perfect loaf from home with Dick Bessey’s step-by-step guide on The Heritage How-To’s.

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

Here are some of our personalities:

Sarah Obraitis

Erin Fitzpatrick

Erica Wides

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This Week
Look out for HRN’s interview with very special guest, Joe Bastianich. The master vintner shares his plans to produce Barolo, commonly regarded as the apotheosis of the craft.

  • 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