Benton's Bacon - 4 Pack

Al Benton cures his meats in a tiny smokehouse in the Smoky Mountains of Tennessee. Established in 1947 in the town of Madisonville and taken over by Al in 1973, the Benton operation is widely regarded as an American treasure producing the most delicious cured products in the nation.

There is no secret to the Benton formula for bacon: just salt, brown sugar, time, patience, and a good hickory smoke that lasts about 3 days. Bacon curing is an art Al learned growing up. His family always butchered their own hogs, always made their own sausage and bacon, and today Al will tell you that all he’s doing is what he grew up doing in his backyard so many years ago.

Patrick Martins founded Heritage Foods in 2001 to preserve endangered species of livestock from extinction. These species were the foundation of our food supply for 5,000 years, yet they receive almost no attention. Today, Heritage Foods supports over fifty family farms that raise Heritage breeds – the very foundation of our agricultural history and gastronomic identity. These animals are raised humanely, outdoors, on pasture, using traditional farming techniques. The result is the world’s best-tasting, highest-quality meat – more marbled and boasting a far more profound taste and depth of flavor than what you’ll find at the supermarket. This is what meat used to taste like, and what it’s supposed to taste like, and with one bite you’ll understand the difference!