100% Customer Satisfaction Guaranteed | Questions? Call Us at (718) 389-0985
America's best smoked bacon and country ham from 100% heritage breeds, all smoked in the traditional method over real hardwood — 3-4lb total
Old World Smoked Bacon & Country Ham Package
Benton's and Broadbent are two of America's last grandfathered businesses allowed to use real smoke from real wood to flavor their meats. Their rumbling machines billow out smoke from local forests to create treasured tastes of the past that can not be replicated with artificial liquid sprays.
“The wood comes in when it does. When people are running out of beer and milk and want to sell some wood, they harvest it and come see me. That’s always the way it’s been,” explains famed curemaster Allan Benton in Tennessee.
Back in the days before refrigeration, hardwood smoking with natural hickory or oak wood provided antimicrobial benefits to the surface of the product. The other benefit was flavor. Our four curemasters take no short-cuts — they smoke their meats which are sourced from our heritage pork for up to 18 hours.
Hickory Smoked Sliced Bacon, Benton's
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. One 16 oz pack.
Maplewood Smoked Sliced Bacon, Broadbent
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 Maplewood. One 14 oz pack.
Dry Cured Country Ham Wedge, Broadbent
This is a dry-cured ham similar to Prosciutto di Parma, San Daniele or Serrano but lightly smoked and aged 18-24 months. Enjoy the thrills of a whole ham experience with no need to trim or store the full leg — the artisans at Broadbent have done the work for us and cut it down to a small wedge. One 1.5-2lb wedge.