How Benton’s Bacon Tastes
This famous bacon is considered by some to be the best on earth. With customer testimonials like “If they served bacon in Heaven, this is what it would taste like,” how can you really go wrong? Hickory-smoked to perfection in a traditional smokehouse with a wood stove. We get it in large slabs and slice it to order. Typical country bacon is aged 9 months or less. Far from typical, this bacon from Allan Benton is smoked over hickory, rubbed with a mix of brown sugar, salt and sodium nitrite, and aged for 15-18 months. The extra curing time creates a bacon comparable to Prosciutto di Parma with the extra addition of smoke.
Serving Benton’s Bacon
Truly versatile, we recommend it be fried up with eggs and biscuits on a Sunday morning. Or eaten whenever and where ever you need a salty and smokey kick.
How Benton’s Bacon is Made
Hand rubbed with a salt, pepper, and brown sugar cure on both sides. The sides are smoked whole after a few weeks of curing and aging for at least 48 hours in a smokehouse fed by a wood stove full of hickory logs. These simple and time honored practices result in an extremely flavorful smokey bacon that’s as enjoyable by itself as an addition to any breakfast, lunch or dinner table.
Started in 1947 by Albert H. Hicks who was a dairy farmer who began curing and selling country hams out of a local building. Allan Benton and his employees traditionally dry-cured bacon, turning it into a modern culinary art, catapulting the products from a breakfast staple into the world of gourmet cooking, where they have been praised for their characteristic flavor.