• Virginia Bacon Sampler by Edwards Virginia Smokehouse
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Virginia Bacon Sampler by Edwards Virginia Smokehouse
Virginia Bacon Sampler by Edwards Virginia Smokehouse - Alternate image 1
Virginia Bacon Sampler by Edwards Virginia Smokehouse - Alternate image 2
Virginia Bacon Sampler by Edwards Virginia Smokehouse - Alternate image 3

Virginia Bacon Sampler

91%Read Reviews

Ships Nationwide in U.S.

Not eligible for shipping to Canada
Virginia Bacon Sampler

Edwards Virginia Smokehouse ships its famous bacon nationwide on Goldbelly! A tasty trio of bacon treasures. Sample each of Edwards’ most popular bacon varieties and see if you have a favorite. Start with Edwards’ classic sliced, award-winning Hickory-Smoked Virginia Bacon. Move on to Smoked Peppered Bacon, spiced with a hand-rubbed coating of fresh, cracked black peppercorns. And last but not least, Edwards’ 1/4" thick cut Hickory-Smoked Bacon Steak, which is perfect on its own or as a topper for burgers and sandwiches. No matter your bacon preference, you can’t go wrong with these smoked classics from Edwards.

Edwards Virginia Smokehouse has been producing legendary and award-winning dry salt-cured and aged country ham for nearly a century. Founded by S. Wallace Edwards Sr. in Surry, Virginia, the Edwards family has been curing pork for three generations, creating some of the best American charcuterie, including hickory smoked country ham, bacon, and sausage since 1926.

Each Sampler includes:

  • 1 (12 oz.) pkg. Sliced, Smoked Bacon
  • 1 (12 oz.) pkg. Sliced, Smoked Peppered Bacon
  • 1 (12 oz.) pkg. Sliced, Hickory-Smoked Bacon Steak
  • Items ship frozen with ice packs, may thaw during transit.
  • Please Note: This Bacon is cured and may arrive at room temperature.
  • Upon arrival, place bacon in the refrigerator or freezer.
  • Bacon may be stored in the refrigerator for up to 28 days or in the freezer for up to 6 months.
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Virginia's Award Winning Country Ham

Edwards Virginia Smokehouse
91% love this shop
Surry, VA
If all pork tasted like it came from Edwards, we’d never eat a steak again. There, we said it and we’re not ashamed. It’s because Edwards knows how to enhance their products with the perfect amount of rich, smoky flavor for the ultimate essence of porkiness. Edwards has been curing all sorts of pork products for three generations, but curing pork has been a staple of the area for much longer. As early as 1750, colonists in Surry, VA were preserving pork to send back to England using the same methods as they do today. Edwards pampers their porks with a salty coating and are put in a smoky sauna during the curing process, which can take up to 18 months for some products. Once this pork comes out of its little hoggy spa, it is salty, smoky and ready for some action.
Edwards Virginia Smokehouse

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