Benton's Smoky Mountain Country Hams

Allan Benton holding a hickory smoked country ham

Benton's wood-fired stove, smokehouse

Benton's Smoky Mountain Country Hams is a producer of cured meats in Madisonville, Tennessee, United States. The business was started in 1947 by the late Albert H. Hicks. Allan Benton and his father, B.D. Benton, took over the business in 1973 and it was subsequently renamed and moved to its current location in Madisonville.

The company uses a slow curing process using salt, brown sugar, and sodium nitrite. The mixture is rubbed onto fresh hams in a maple box; the hams are then aged an average of 9 to 10 months, but often up to 18 months. Many of the hams are also smoked in a small, wood-fired smokehouse that sits behind the shop. Benton's also produces prosciutto, cured bacon, and fresh pork sausage.

See also

• List of smoked foods
• Food portal

References

• Edge, John T. (2006). "His Ham Stands Alone", Gourmet, Oct.(124-128).
• Cross, K. (2007). "Ham for the Holidays", Southern Living, Nov.(56).
• Colemann, T. (2007). "Miracle Cure", Saveur, 100(35).
• Maroukian, F. (2008). "The Pork Is in the Mail", Garden & Gun, Sept.|Oct.(95).
• Pfeiffer, Patti (November 25, 2007). "Benton's ham company in Tennessee a worldwide draw". Dallas Morning News. Retrieved 2009-01-17.
• Ford, Meredith (June 14, 2007). "Tiny Tenn. smokehouse earns big rep with 'time and patience'". Atlanta Journal Constitution. Retrieved 2009-01-17.
• "Blue Plate Going All Local For Its Summertime BLT". The Chattanoogan. July 28, 2009. Retrieved 2009-10-13.
• "Southern Country Classics." Food Finds. Perf: Sandra Pinckney. Food Network. Episode FI1G13. 2005.

External links

• Benton's Smoky Mountain Country Hams