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A TASTE OF VIRGINIA TRADITION -
The Story of S. Wallace Edwards and Sons, Inc.
In 1925, a southern gentleman and the lady he courted became husband and wife. They began their
life together in the small Village of Surry, Virginia (population 300). The following year, S. Wallace
Edwards, the young captain of the Jamestown-Scotland ferryboat, first served a ham sandwich to one
of his passengers. The ham had been salt cured and hickory smoked just as he had done them on
the family farm. So quickly did the demand grow that the young captain began curing and selling
hams on a full-time basis. All the while, his young wife, Oneita, was at home cooking hams and
raising their two children, Oneita Mae and Wallace Jr. As word of the "Edwards Virginia Ham" spread,
they began shipping their products throughout the country.
Over the last 80 years, the Edwards' emphasis has been on quality, not quantity. Today, Edwards
family smokehouses are located in Surry County, 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 had the
honor to demonstrate their art of curing hams at the Smithsonian Institution Folklife Festival and
Edwards has also received the highest awards at the State Fair of Virginia for its hams and bacon.
In recent years, the family business has expanded to include many variations of original smoked
meats. One favorite of many of their friends is their smoked sausage.
As they enter a new millennium, Edwards and Sons (second and third generation) remains a family
endeavor and is reinvesting the legacy of S. Wallace Edwards, Sr., truly a legacy of the finest.
mmmmmmmmmmmmm Bacon….. Enjoy!
- Rocco
The Story of S. Wallace Edwards and Sons, Inc.
In 1925, a southern gentleman and the lady he courted became husband and wife. They began their
life together in the small Village of Surry, Virginia (population 300). The following year, S. Wallace
Edwards, the young captain of the Jamestown-Scotland ferryboat, first served a ham sandwich to one
of his passengers. The ham had been salt cured and hickory smoked just as he had done them on
the family farm. So quickly did the demand grow that the young captain began curing and selling
hams on a full-time basis. All the while, his young wife, Oneita, was at home cooking hams and
raising their two children, Oneita Mae and Wallace Jr. As word of the "Edwards Virginia Ham" spread,
they began shipping their products throughout the country.
Over the last 80 years, the Edwards' emphasis has been on quality, not quantity. Today, Edwards
family smokehouses are located in Surry County, 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 had the
honor to demonstrate their art of curing hams at the Smithsonian Institution Folklife Festival and
Edwards has also received the highest awards at the State Fair of Virginia for its hams and bacon.
In recent years, the family business has expanded to include many variations of original smoked
meats. One favorite of many of their friends is their smoked sausage.
As they enter a new millennium, Edwards and Sons (second and third generation) remains a family
endeavor and is reinvesting the legacy of S. Wallace Edwards, Sr., truly a legacy of the finest.
mmmmmmmmmmmmm Bacon….. Enjoy!
- Rocco
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