Allan Benton is known nationwide for his smoked bacon, ham and prosciutto, which he makes using a family recipe that’s been around for longer than a lot of us.
Allan began his Madisonville, Tennessee, operation in 1973, but was immediately caught up in the quick-curing turnover that the other cured meat producers were churning out. Considering that he was aging his cuts for at least a year, he simply couldn’t keep up. But his father had a good piece of advice: “If you play the other guy’s game, you always lose. Stay with what you know. Sooner or later, quality will sustain you.”
Thirty years later, his products are still flying off the rack as fast as he can make them, but his customers have gotten considerably more high-brow, including a number of world-class chefs who want to use nothing less in their kitchens.
If you’re interested in joining the long line of people waiting to get their piece of the Benton family recipe, head on over to http://bentonscountryhams2.com.
[video:http://vimeo.com/38334112 width:640 height:390]
video by Jennifer Davick, Senior Food Photographer at Southern Living