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
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