Benton's Smoked Bacon
Benton's Smoked Bacon
Weight: 1 Lbs
We used to sell Bacon from our friends from Miami Smokers, we loved it. However, they went out of business. So in the fashion of Meat N' Bone we set out on a quest to try as much bacon as we could (because why not!?) and find America's best bacon.
We tried many different brands, broadliners and craft, an then we heard about Bentons... apparently EVERYONE knew about them.. except us.
It took A WHILE to make this happen, this is a small operation in Tennessee where they make bacon the old fashioned way: Quality Pork, everything by hand. No machines, no injections, no brining... last but not least, they did not cut the bacon to the size we like it. So we worked with them to get their amazing bacon to our specs.
Benton's bacon is AWESOME, there is a reason it has been named America's #01 craft bacon. What makes it special is that they start with the BEST heritage pork and follow a technique that has been perfected at the Bentons smokehouse since 1947.
Allan Benton dry cures the bacon by hand with salt brown sugar, and black pepper. His bacon takes about five weeks to make, moving from curing (brown sugar and salt) into cooler rooms and then finally a heated room. Al uses a wood stove in the smoke room, burning local hickory.
While we do ship this product on a cooler with dry ice if you purchase other products. If you are only buying bacon it may ship un-refrigerated. As it is dry-cured, smoked, and vacuum sealed, it is a very flavorful and shelf-stable product that can ships unrefrigerated to all US destinations, all year round.
Benton’s Smoky Mountain Country Hams
Benton’s Smoky Mountain Country Hams are slow cured using salt, brown sugar, and sodium nitrite and typically aged 9-10 months, though hams are available 1 year and older. This time-honored practice dates back to the era of our forefathers, when the preparation and preservation of meat was a way of life and sustenance. Although the hands of time and technology have sculpted many aspects of our modern world, at Benton’s Smoky Mountain Country Hams we have upheld the traditional dry-curing process and are striving to produce world class country hams and bacon.
Benton's business was started in 1947 by the late Albert H. Hicks, a dairy farmer who began curing and selling country hams out of a painted block building. Allan Benton and his employees have honed the dry-curing of hams and bacon into a culinary art and have catapulted the products from a simple breakfast mainstay into the world of gourmet cooking, where they have been praised for their characteristic flavor.
THICK Bacon thickness is 1/2 inch.