Surry Farms Surryano Sliced Dry-Cured Ham

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Surry Farms Surryano Sliced Dry-Cured Ham

Bonnie: Think of Surry Farms Surryano sliced dry-cured hams as the American versions of the European prosciutto and serrano ones — produced from Six-Spotted Berkshire hogs that are pasture-raised and free of antibiotics or added hormones. That, and the fact that Surryano ham has a rich, smoky flavor that’s neither dry nor too salty. READ: Absolutely delicious.

Use these pre-packaged paper-thin slices as you would prosciutto or serrano hams, such as:

Wrap part of a slice around
• grilled or roasted asparagus spears
• marinated scallops or shrimp, skewer and grill
• fresh juicy melon slices
• the top of a crisp breadstick

Or use
• atop a pizza with tomato slices, artichoke hearts and mozzarella
• in a panini with provolone, tomato slices and fresh basil leaves
• in a sandwich on a crusty bread with brie and a fig jam
• chopped, in a simple pasta sauce of cream and grated parmesan cheese
• in chicken or veal saltimbocca (rolled with Surryano and sage, and cooked in butter)

• season a cod fillet with grated Parmesan cheese, wrap in a Surryano slice then bake
• stuff a teaspoon of regular or peppered chèvre into a date, wrap with a strip of Surryano and broil until cheese bubbles
• stuff inside a chicken breast along with a favorite soft cheese and basil; sauté or grill
• toss with tortellini, peas and grated Parmesan cheese

Bryan: Surry Farms Surryano ham, a sublimely clever play on words for “Surry” and “serrano,” is a culinary European classic. Surry Farms introduced Surryano ham a few years back. The product is a domestically produced version of Spain’s jamón serrano, literally “mountain ham.” Serrano refers to a dry-cured ham product, generally served in very thin, raw slices and often accompanying small tapas plates of fruit or cheese. Though there are many forms of dry-cured hams across Southern Europe (Italian prosciutto crudo, Portuguese presunto, etc), the food form has, until recently, been lost in translation for American producers.

Surryano ham is produced from smokehouses right here in the United States, in Surry, Va., to be exact. An all-natural production process is key to recreating the European flavors of the Iberian ham. Surryano ham is made from only purebred Berkshire hogs, a boutique breed that is pasture-raised to produce the intricately marbled meat in this intensely flavorful pork.

Though S. Wallace Edwards & Sons’ Surry Farms specializes in traditional Virginia country ham, the company developed a real appreciation for European dry-cured ham flavors. Surryano hams are hand-rubbed with dry cure, hickory-smoked for seven days and then hung in aging rooms for about 18 months. Surryano hams are one of the first legitimate American attempts to create a product similar to that of the European prosciutto or serrano ham.

Surryano hams are actually introduced in vintages; the 2008 line featured a richer ham, created by feeding the hogs peanuts each day (many Spanish hogs are raised on a diet of acorns), in addition to their normal pasture feed. The resulting meat has a much richer marbling with a strong concentrated flavor.

Surry Farms Surryano sliced dry-cured ham is not yet the qualified equal of its role model, the Iberian ham, but it is a delicious and dutiful student that continues to mold itself into something better and better. The Surryano hams are sweet yet smoky, paper-thin slices of goodness, richly textured and flavorful while not being too salty. The ham has a far too concentrated flavor for sandwiches, but is amazingly attractive alongside fresh or dried fruits and cheeses, especially cantaloupe, honeydew and olives! Style your very own tapas by topping bread with combinations of olive oil, cheese, roasted vegetables and Surryano. Pork lovers will certainly find Surryano sliced dry-cured ham to be a memorable experience.

Eric: In 2002, I visited the Vatican. Words cannot describe the beauty of the architecture and the insignificant feeling that comes over you when you walk into the main hall. I vividly remember a statement my brother made upon first entering the main hall. He had eloquently (in his standard sarcasm) stated that “This is where “God” eats breakfast.” If that were the case, I imagine the Surry Farms Surryano ham would be on the breakfast plate. The process for creating it might be borrowed from our European ancestors, but the taste is a vivid reminder of what flavor is truly about.

By | 2017-09-04T16:39:29+00:00 November 4th, 2009|Food & Drinks, xyz misc|7 Comments

About the Author:

Blogger Bonnie Tandy Leblang has been covering food since before it was hip to do so! She’s penned magazine, newspaper and syndicated food columns in addition to cookbooks. Follow her on twitter @BonnieBOTB and on Instagram@BiteoftheBest and at @BonnieBOTB "I eat for a living!” is her mantra, sharing what she’s sampled so you’ll know where (or where not) to go, plus what food products and gadgets to try. For her full bio go to the about us page.


  1. Mike M November 4, 2009 at 12:10 pm

    Thanks for contacting Daregal Gourmet about our blogger sample program. Please let me know if we have been in contact with you yet in regards to samples and blog listings. If not, send an e-mail ASAP.

  2. Amy Barr November 4, 2009 at 2:30 pm

    Eric and Bryan – Vatican tourist visits are fine, but I’m so glad you decided against entering the priesthood – I know it was a tough decision for both of you. But, I mean, what would we BOTB followers do without your pithy posts?

  3. gregb204 November 4, 2009 at 7:00 pm

    love ham so would like to try .

  4. cp1935 November 5, 2009 at 6:02 pm

    Thanks for having this contest.

  5. […] Farms Surryano Ham — a product from S. Wallace Edwards & Sons and also selected as a FeaturedBite by the Bite of the Best team — was chosen as one 71 of selected as a the Good Food Awards […]

  6. alice e white October 27, 2011 at 2:20 pm

    Hi Surry Farms:
    I used to get your sausage and I think pkgs of ham at the local Rosemont Market.
    No More.
    Why not?
    Please tell me another retail store near Portland Maine, where I can obtain your excellent products.


  7. Keith Roberts October 28, 2011 at 11:01 am

    Morning Alice,
    We appreciate your support and obvious love of our traditional dry cured hickory smoked hams, bacon and sausage! Rosemont Market did indeed used to carry a number of our products, however they made a decision earlier this year to focus more on 100% natural, organic, and nitrite free items in their selection.
    While our Surry Farms line is made using Certified Humane Bershire Breed Specific Hogs, nitrites are a required ingredient in the curing process. I will let you know that afetr aging the Surryano for 18 months the amount of nitrite in the ham virtually non-existant, but we are required to have it listed on our ingredeint statement. To be honest, the science behind the whole “nitrite issue” is a bit fuzzy, but there’s simply not enough room here to get into it all.
    As far as retailers in your area, we continue to chat with Rosemont Market in hopes they will bring us back on board, and are always looking for other specialty stores to help us spread the word. If you have the name of another store in your area that you enjoy, we’d be happy to reach out to them if you can provide their name. You can also find our entire line of products available at our website, .
    Thanks again, and have a great weekend.., KR.

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