KANSAS CITY, MO. — This episode of the weekly MEAT+POULTRY podcast features Sam Edwards III, 3rd generation cure-master and chief executive officer of Surry, Va.-based, Edwards Virginia Smokehouse.

Edwards discusses the steps his family business has taken to keep its crafted ham products relevant during the challenges of the pandemic and how the company has built partnerships with other processors to produce its products after a 2016 fire destroyed the company’s processing plant.

Edwards details how COVID-19 forced the company to shift many business practices at its retail stores and at its Surry, Va. headquarters. He also discusses how the direct-to-consumer business has been a secret to the company’s success for many decades. 

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