We’ve been making country ham since 1947.
Our country hams are slow cured using salt, brown sugar, and sodium nitrite and typically aged 9-10 months. 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. We’ve upheld the traditional dry-curing process and strive to produce world class country hams and bacon.
What is
country ham?
Madisonville
Tennessee!
“This little unassuming place houses the greatest bacon and country ham in the U.S. It's status is legendary in foodie and culinary culture. You don't have Anthony Bourdain and Guy Fieri sing your accolades without producing a top tier product. This place checks all the boxes. Mr. Benton truly is a craftsman that has mastered his craft.” — JOHN
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