BENTON'S EXTRA-AGED HAM — deep, rich flavor, aged 20-27 months — one 9-10lb boneless ham — NOW 16% OFF
Benton’s Extra-Aged Ham Boneless, 8-9lb Aged 20-27 months Ready to slice and eat!
This ham boasts a hint of smoke and deep, rich flavor. For the real meat-lover, there is nothing like a whole leg! If you have a meat slicer, this is an obvious choice, but it can also be easily sliced with a sharp knife! Each ham comes with a cloth netting for easy storage in the refrigerator where it lasts up to a year.
Al Benton speaks with an unerring southern twang that is like catnip to New Yawkers. And even though he teases at himself for being a hillbilly, he can’t hide his business acumen or old-school good looks — his smile is half Robert Redford and half Jimmy Carter, equal parts star power and earnest American. Speaking to him about his business is a powerful lesson in pride, good taste, modesty, respect for history, and the providence of good timing — Al was lucky enough to catch the rising tide of foodies and enlightened chefs who recognized the soaring quality of their country hams just as cosmopolitan foodie culture was exploding.
Al Benton cures his meats in an ancient smokehouse in the Smoky Mountains of Tennessee, with little consideration for the modern world. Benton's meats are renowned for being heavy on the smoke and a perfect food for folk who love strong and bold flavor. Even though Benton is a legend in the South, he is still hands-on and present in all steps of the curing process. He is another famed traditionalist who is forwarding the cause of the American charcuterie renaissance by embracing heritage breed pigs. We are thrilled to be working with him to bring his great art to Heritage customers.
Serve as you would any Spanish or Italian ham. Slice thin – slicing thinly is the key to enjoying and appreciating long-aged cured ham. A little bit goes a long way. Wrap and store in your refrigerator — this ham has an incredibly long shelf life.
Humanely raised on pasture by independent family farms
Heritage pork has more marbling resulting in more tender and juicy meat