LIGHTLY AND HEAVILY SMOKED BACON KIT — Two packs each of Benton’s Extra Smoked Bacon and Smoking Goose Applewood Smoked Bacon, 4 packs total
Lightly and Heavily Smoked Bacon Tasting Kit Four packs total, two of each variety, taste the difference
Additional discounts cannot be applied to sale items
Humanely raised on pasture
Raised by independent family farmers
Heritage pork has more marbling resulting in more tender and juicy meat
Smoking Goose Applewood Smoked Bacon We send our 100% heritage Berkshire bellies to Smoking Goose in Indianapolis. There curemaster Chris Eley dry-rubs them and cures them under brown sugar, sea salt, and Indiana maple sugar. They are then smoked over apple wood. We loved this bacon the second we tasted it and are proud to add it to our list of delicious bacon produced by the country’s best curemasters. We especially love that this bacon is smoked using a real old-school smoker, not the case with most modern bacon today.
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.
The secret to great pork is to start off with great ingredients, and nothing beats our storied Heritage breeds — Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, Large Black, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.