Allan Benton In Esquire Magazine

"The way I see it, just because they live in Parma, or in Germany, or anywhere else, doesn't mean that they can produce a better ham than a bunch of farm boys from Tennessee can."

See below for some photos from one of our many trips to the smokiest place on earth...




On bacon grease: "Add a little flour and milk, and that's your sawmill gravy. You pour that over biscuits, buddy."

Smoke, bacon spotted in cocktails

We thought we'd seen it all when we ordered 'The Waylon' at Tailor (Chef Sam Mason's place) - a drink made with 'smoked cola' and whiskey. Now the folks at PDT are featuring the 'Benton's Old Fashioned,' which includes angostura bitters, maple syrup, and, yes, Benton's bacon-infused bourbon.

Benton's Bacon Dinner at Food 101

We were proud to bring one of the great ham artisans of the modern era, Allan Benton, to Atlanta for a dinner featuring his products at Food 101. The seven-course menu consisted of:

Smoked Ham and Corn Risotto

Green Eggs & Ham
Twice Cooked Farm Egg, Shaved Country Ham & Cypress Grove Cheese

Stuffed Yukon Gold Potato
Crisp Bacon, Balsamic Roasted Mushrooms, Cowgirl Creamery Fromage Blanc & Trout Caviar

“The Other” Pork Ravioli
Allan’s Prosciutto, Braised Cabbage, Sweet Grass Dairy Goat Cheese & Gravenstein Apple Butter

Local Arugula
Grilled Pears, Oregonzola Cheese, Bacon Croutons & Buttermilk Bacon Dressing

Springer Mountain Chicken & Country Ham Wellington
Grain Mustard Potato Puree, Local Swiss Chard & Tomato-Pork Jus

Strawberry & Fennel Turnover

10x Sugar & Arugula Ice Cream

Green Eggs & Ham: