Benton's Smoked Bacon

After partnering with Miami Smokers to sell their excellent bacon, we were disappointed when they closed down. Inspired by this, Meat N' Bone embarked on a mission to taste test as much bacon as possible in search of America's finest. Our journey led us to discover Benton's—a name familiar to many, but new to us.

Located in Tennessee, Benton's operates on a small scale, producing bacon the traditional way—completely by hand with no machines, injections, or brining involved. We collaborated closely with Benton's to tailor their incredible bacon to our specific preferences and unique cut.

Benton's bacon is truly remarkable, and it's no surprise it has been acclaimed as America's #1 craft bacon. What sets it apart is the use of premium heritage pork and time-honored smoking techniques perfected since 1947.

Allan Benton personally dry cures the bacon with a blend of salt, brown sugar, and black pepper. The process spans about five weeks, transitioning from initial curing to cooler environments, then to a heated room where the bacon is smoked over a wood stove using local hickory.

For those ordering, we ensure the bacon is shipped in a cooler with dry ice if purchased with other products. If buying bacon alone, it may ship without refrigeration. Thanks to its dry-cured, smoked, and vacuum-sealed nature, Benton's bacon is a flavorful, shelf-stable product that can be shipped unrefrigerated to all US locations throughout the year.

About Benton’s Smoky Mountain Country Hams

Benton’s Smoky Mountain Country Hams are slow cured using salt, brown sugar, and sodium nitrite and typically aged 9-10 months, though hams are available 1 year and older. This time-honored practice dates back to the era of our forefathers, when the preparation and preservation of meat was a way of life and sustenance. Although the hands of time and technology have sculpted many aspects of our modern world, at Benton’s Smoky Mountain Country Hams we have upheld the traditional dry-curing process and are striving to produce world class country hams and bacon.

Benton's business was started in 1947 by the late Albert H. Hicks, a dairy farmer who began curing and selling country hams out of a painted block building. Allan Benton and his employees have honed the dry-curing of hams and bacon into a culinary art and have catapulted the products from a simple breakfast mainstay into the world of gourmet cooking, where they have been praised for their characteristic flavor.

THICK Bacon thickness is 1/2 inch.