Although ham gets top billing in the company’s name, Allan Benton and his crew also cure and smoke some seriously good bacon. They’ve been at it since 1947, 30 miles south of Knoxville down near the North Carolina state line. Rubbed with salt and brown sugar, it's set aside to dry cure for a solid month. During that time it loses a good bit of weight, but its flavors intensify. Dry curing is an uncommon practice in bacon making, since it takes longer, adds costs and decreases yield. But it creates deep, solid, memorable flavor from a slice that doesn’t shrink much in your skillet. Smoked over hickory and applewood and sliced medium, flavor wise it's an intense confluence of smoke, salt and sweet—all at once. None dominates, all are pronounced. Delicious.

“The secret is that there is no secret. This is the way bacon was made for years. This is the way it was made years ago. Now we're going quicker. But our goal isn't to make it quicker. It's to make the best bacon we can make."
—Allan Benton

Ships frozen.

Benton’s bacon is made in such tiny amounts we regularly sell out of the small amount we can secure. We get shipments regularly, so if it’s sold out, check back soon.

For bacon maniacs: check out our Rasher Roster bacon pig magnet.