The history of the Virginia cured ham dates back to the first arrival of Europeans to America. The earliest settlers learned the process of salt-curing pork from the local Native Americans, and an industry was born.
The history of S. Wallace Edwards & Sons doesn’t go back quite as far, but it has played an important role in maintaining the tradition of Virginia country hams. The company, stretching back three generations, has been producing top-quality hams, as well as bacon and sausages, since 1926. S. Wallace Edwards was originally a ferryboat captain working for his father-in-law. To make some extra money, he began selling ham sandwiches to his passengers, using ham that he had cured on his farm. The demand for the ham became great enough that he was able to quit his day job and become a full-time meat processor.