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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.”