BENTON'S HICKORY SMOKED HERITAGE BACON, TWO 1LB PACKS

America's smokiest bacon since 1973, cured in Tennessee — Three 1lb packs

Price: $48

Quantity

Benton's Hickory Smoked Heritage Bacon
Two 1lb packs
100% heritage breed pork

Al Benton cures his meats in a tiny smokehouse in the Smoky Mountains of Tennessee. Established in 1947 in the town of Madisonville, and taken over by Al in 1973, the Benton operation is widely regarded as an American treasure producing the most delicious cured products in the nation. “Don’t call me Mr. Benton,” he chides, “I’m Al.” His smile is half Robert Redford and half Jimmy Carter, equal parts star power and earnest American.

There is no secret to the Benton formula for bacon, it could not be simpler: salt, brown sugar, time and patience! And a good hickory smoke that lasts about 3 days! Bacon curing is an art Al learned growing up. His family always butchered their own hogs, always made their own sausage and bacon, and today Al will tell you that all he’s doing is what he grew up doing in his backyard so many years ago.

Al also makes amazing prosciutto style ham using our heritage hams! His smoked hams are aged for over a year and a half and the only ingredients are salt, sage, black and red pepper… as Al says he doesn't use anything he can’t pronounce! 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.

Ingredients: pork, salt, brown sugar, pepper.

Humanely raised on pasture
100% antibiotic-free
Raised by independent family farmers
Heritage pork has more marbling resulting in more tender and juicy meat

Pork Belly

The pork side, also called the bone-in belly, is the fattiest primal cut of the animal, especially with heritage breeds, and includes the spare rib (or St. Louis). Our bone-in belly chops combine both sub-primals. Uncured and often boneless, the belly is used for braising and smoking. In cured form, it becomes bacon and pancetta. Belly is also part of our classic porchetta roasts. Pork belly is best known for producing bacon which we feature in many ways, by breed and cured by different artisans.

Heritage Pork Breeds

We are proud to offer 5 heritage pork breeds always raised on pasture by family farms. Heritage breeds are the very foundation of our agricultural history and gastronomic identity.

Berkshire

For 200 years the Berkshire consistently scores higher than other breeds for color, marbling, and tenderness.

Red Wattle

Anchoring great gastronomic traditions of China, New Caledonia, and later Creole and Cajun cuisine in New Orleans.

Duroc

One of the few all American pigs; the result of crossing two red colored breeds in 19th Century New York.

Old Spot

These floppy-eared spotted gentle giants, nicknamed the “Cottager’s Pig,” were known for eating a diet that included wind-fallen apples.

Tamworth

An ancient breed found wild for centuries in the forests of Ireland where they were known as “Irish Grazers” and later in the woods of England.