Lady Edison Extra Fancy Country Ham is a prime example of American terroir shining through on a grand stage. It is a unique southern country ham but not a copy of Prosciutto or Iberico. Lady Edison starts with the hind legs of a pasture raised, antibiotic and hormone free, heritage cross of Berkshire, Chester White and Duroc hogs raised by 13 single family, Animal Welfare Approved farmers. The legs are cured in salt and sugar and aged for 18-22 months in a traditional North Carolina ham house. Funk is the proper definition of this ham which is dry cured but not smoked like other country hams. The extremely marbled pork along with traditional curing processes gives Lady Edison an intense taste that highlights its funkiness in all the best ways.
Sam Suchoff of Lady Edison does his part to save small NC family hog farms. In 2019, Philosophy Foods founders, David Yourd and Karrie Kimble partnered in the Lady Edison ham project. North Carolina is the 2nd largest hog producing state, dominated by factory commodity pork. Independent family farms are disappearing at an alarming rate and Sam has been there to help. Lady Edison purchases whole hogs weekly from an Animal Welfare Approved cooperative called the NC Natural Hog Growers Association headed by Jeremiah Jones. This consistent usage at fair prices helps the 13 families in the cooperative raise heritage hogs in a humane manner while maintaining their family farms. The curing cuts are turned into traditional country hams and charcuterie while Sam sells the raw pork to local Carolina restaurants including his own, ‚The Pig‚ in Chapel Hill. Supporting Lady Edison means a lot more than buying some of the best cured meat in the country. It also preserves the tradition of family farms and the country hams of North Carolina.