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Cross an 80-year-old, family-run Virginia country ham producer with a boutique, heritage pig purveyor and what do you get? A wholly new ham. Sam Edwards III, grandson of the founder of S. Wallace Edwards and Sons, produces a range of traditional pork products. But he also noticed prosciutto’s ubiquity and the attention that Spanish hams were getting among gourmands. He started tasting, studying the production of these meats, and asking lots of questions.
For the full article, check out the new issue of Wine Spectator, on newsstands September 22, 2009.
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