The Best Bacon You Have Ever Had

Put on the map by Blackberry Farm's exclusive menu, Benton's Hickory Smoked Country Bacon has earned their place in the smoked meat Hall of Fame. We first tried this bacon crumble on a salad and had to know what it was. It's not your typical bacon, very salty and smokey. It's dry cured by hand with salt, brown sugar, and black pepper. After about three weeks curing and drying in refrigeration, it is thoroughly smoked in Benton's wood stove smokehouse for two to three days continuously. Finally, it is packed by hand, mere feet from the smokehouse, and boxed to ship. 
A note from Mr. Benton himself: As it is dry-cured, smoked, and vacuum sealed, it is a very flavorful and shelf stable product that ships unrefrigerated to all US destinations, all year round. We hope you enjoy it!