HERITAGE BACON MASTERS BOX, from three of America's Oldest Curemasters: One each from Edwards (1926, VA), Benton (1947, TN) & Broadbent (1909, KY) — three 12-16 oz packs
Heritage Bacon Masters Box Three 12-16 oz packs, one each from Edwards, Benton's & Broadbent
Humanely raised on pasture
Raised by independent family farmers
Heritage pork has more marbling resulting in more tender and juicy meat
Taste bacon from our three oldest curemasters with a combined history of over 250 years of making bacon!
We love foraging for new flavors and treats – we are always traveling, always tasting. Through years of adventures – from Slow Food, to Heritage Foods, from New York to the Pacific Coast, we have been fortunate to meet so many of the country's best artisans, and are thrilled to go bacon crazy to bring you this astonishing Heritage Bacon Masters Box.
Your package will include one pack each from these fine curemasters:
Benton's Hickory Smoked Country Bacon, Madisonville, TN: 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. His strong, salty, smoky bacon has always enjoyed a huge following, and we are thrilled to be working with him to bring his great art to Heritage customers using our 100% heritage breed pork.
Broadbent Applewood Smoked Bacon, Kuttawa, KY: In 2009, Broadbent's celebrated 100 years of making old-fashioned country ham, bacon, and sausage. We are proud to ship them our 100% heritage pork bellies which they cure in their signature style. This is a lighter, sweeter bacon, smoked with applewood. Located in Kuttawa, KY, Ronnie and Beth Drennan are local heroes and American treasures.
S. Wallace Edwards & Sons Smoked Berkshire Bacon, Surry, VA: A small supply of this smoky, salty and sweet bacon with a 90 year old tradition just arrived to our warehouse from Sam Edwards' facility and family of farms. It's great to see the Edwards family back in action after the terrible fire in 2016. Salt and sugar cured and then hickory smoked for 18 hours, Edwards produces a bacon that is second to none. This bacon follows a long line of tradition started by Sam Edwards' grandfather in Surry, Virginia in 1926.