Benton’s Smoky Mountain Country Hams & Bacon is in Madsonville, Tennessee. Started by the late Albert Hicks in 1947, Allan Benton and his father, B.D. Benton, took over the business in 1973 and renamed it, moving it to the current location. Benton’s Smoky Mountain Country Hams are slow-cured with salt and brown sugar. The salt and brown sugar mixture is rubbed onto fresh hams in a maple box, then aged 9-10 months, and often up to 18 months. This time-honored practice dates back to when preparation and preservation of meat was a way of life. At Benton’s Smoky Mountain Country Hams we have upheld the traditional dry-curing process and produce world-class country hams and bacon. Benton’s Country Hams and Bacon are available either unsmoked or hickory-smoked. Hickory smoking is performed in a small, wood stove smokehouse, imparting a distinct smoked flavor that many prefer.
Our meats are available either unsmoked or hickory-smoked. The hickory smoking process is performed in a small wood stove smokehouse behind the business, leaving a distinct smoked flavor that many customers prefer.
Our products, which include smoked country bacon, whole hams, fresh pork sausage and prosciutto, make excellent gifts and can be shipped anywhere in the United States. We invite you to try some today!
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