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Lady Edison country ham is certainly an example of American terroir shining through on a grand stage. It is a unique Southern country ham but not a copy of an Italian proscuitto or Spanish 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 Animal Welfare Approved farmers. The legs are cured in salt and sugar and aged for 12-18 months in a traditional NC 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

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Sam Suchoff of Lady Edison Pork does his part to help save North Carolina family hog farms. North Carolina is the second 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 heritage 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, heritage pork, and the country hams of North Carolina.


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