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Country ham, Virginia Traditions, $199.95

I recently interviewed master country ham maker Sam Edwards. While the country ham is a southern tradition, Sam has created a new market for dry-cured ham by showing it can compete with Italian prosciutto and Spanish jamon serrano. Served in thin slices cut right off the leg, it’s a more affordable, homegrown version of the porcine classic. Try Edwards’ ultra premium “Surryano.”

Stett Holbrook

Stett is a senior editor at MAKE with abiding interest in food and drink, bicycles, woodworking, and environmentally sound human enterprises. He is the father of two young makers.

He is also the co-creator of Food Forward, a documentary TV series for PBS about the innovators and pioneers changing our food system.

Contact Stett with tips and story ideas on:

*Sustainable/green design
*Young Makers
*Action sports

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