Benton's Smoky Mountain Country Hams & Bacon

"Benton’s Smoky Mountain Country Hams are slow cured using salt, brown sugar, and sodium nitrite and typically aged 9-10 months, though hams are available 1 year and older. This time-honored practice dates back to the era of our forefathers, when the preparation and preservation of meat was a way of life and sustenance. Although the hands of time and technology have sculpted many aspects of our modern world, at Benton’s Smoky Mountain Country Hams we have upheld the traditional dry-curing process and are striving to produce world class country hams and bacon". Starting this year Benton’s Country Hams has begun curing and smoking WWC Pastured Pork Hams and Bacon. We are so thrilled and honored to help uphold Bentons traditional practices of preserving hogs. Our traditional and regenerative practices raising and caring for our hogs gives even more flavor to the process.