S. Wallace Edwards & Sons
Creating the perfect cured meat takes time, patience, dedication—and twang. “You might not know what ‘twang’ means,” says Sam Edwards III, president and cure master of Surry-based S. Wallace Edwards & Sons. “It’s a term we use around here to describe that cured state: a little bit sweet, a little bit savory, a little bit aged.” The 89-year-old company’s new dry-cured lamb, which became available for the first time in October, masters this flavor profile. Sourcing its lamb from Border Springs Farm in Patrick Springs, Edwards has cured a buttery meat with notes of salt and smoke that is best when served sliced razor thin, like prosciutto. Superstar chefs such as Sean Brock, of Husk in Charleston, tested the lamb during its development and have made sizeable pre-orders. Twang: coming soon to a plate near you. Price varies by size. EdwardsVaHam.com
See all the Made in Virginia 2015 Winners!
Overall Winner
Fern and Roby, Richmond
Home
Monolith Studios, Charlottesville (category winner)
Huger Embroidery, Richmond
Duvall Designs, Millwood
Owen Suter’s Fine Furniture, Richmond
Style
Shockoe Atelier, Richmond (category winner)
Rockbridge Guitar Company, Charlottesville
Melissa Lew Jewelry, South Riding
North End Bag Co., Virginia Beach
Drink
Belle Isle Craft Spirits, Richmond (category winner)
Early Mountain Vineyards, Madison
Texas Beach, Richmond
LUMI Juice, Charlottesville
Food
Brown Dog Handcrafted Premium Ice Cream, Cape Charles (category winner)
S. Wallace Edwards & Sons, Surry
Swover Creek Farms, Edinburg
Pennacook Peppers, Virginia Beach
Click here to see 2014 winners.
Click here to see 2013 winners.
Click here to see 2012 winners.
