This Way In >>

Allan Benton is a Bacon Whisperer

Allan Benton's bacon

The sign on his Web site makes it painfully clear: Allan Benton, the owner of Benton’s Smoky Mountain Country Hams and maker of the nation’s best bacon, is in absolutely no rush.

**Notice** We have been working around the clock to keep up with orders; however, due to the increased volume  orders may experience a delay in shipment of up to 4 weeks or longer. We sincerely apologize for this inconvenience, and hope that you find our products are worth waiting for.

When I met Benton for breakfast in Memphis last week during Cochon — sticks of his East Tennessee bacon, barbecued oysters and spicy Bloody Marys were the morning’s special — Benton explained to me that good bacon takes time to cure. To do it right, it can’t be rushed, and you can’t cut corners when it comes to quality. Here’s some of what Benton told me:

I’ve been making bacon for 35 years. I try to make as good a bacon as you’ll find anywhere in Europe. There aren’t a lot of secrets to it

It takes me five weeks to produce bacon. A big commercial operator can make bacon in just 24 hours

You can’t make good bacon without good hogs

Sure, I could produce a lot more bacon, but I can’t buy enough good pork

I wont sell to chain restaurants and I wont sell to big grocery stores. I’ve turned down a lot of offers because that’s not how we do business. We’re about supporting the small guy and the independent chef

Good bacon is sweet, salty, smokey and tastes like pig

The key to cooking bacon is to cook it in a skillet until it’s soft and chewy. You have to play with it as it cooks. When it’s done, it can’t be crisp. It has to bend. Crispy bacon has only half the flavor

My favorite way to eat bacon is on a BLT made with three strips of bacon, cut in half to make six strips, with a fresh tomato and good mayonnaise


Haywire Plano
The Ranch Las Colinas

Recently Published


The Exchange at the AT&T Discovery District adds pizza and ice cream just in time for Chefs for Farmers’ annual celebration!

The Exchange at the AT&T Discovery District has added two new ...


Serial restaurateur and all-around talented chef Nick Badovinus ...


Lobster dogs, brisket banh mi among 25 new foods you can buy at the State Fair of Texas this year

When Big Tex takes his perch on the midway at the State Fair of ...


Chicken Scratch & The Foundry have a new owner, new concept on the way

Announced over social media, Oak Cliff’s outdoor fried chicken ...


Creators of Twisted Root and Truck Yard debuts new Fort Worth country music & beer hall

The creators of Twister Root Burger Co. and the Truck Yard ...


McKinney’s Hutchins BBQ, already the best in far North Dallas, snags acclaimed pitmaster John Mueller for reopening team

Hutchins BBQ, already the best BBQ restaurant in far North Dallas, ...


This cool tumbler lid is your football game’s new best friend

Tailgating, meet your new best friend: the FlasKap Madic, an ...


Hot Date: Tap a 200-year-old beer keg at Truck Yard’s “Trucktoberfest” Sept. 18-19

Truck Yard in Dallas and The Colony will tap a 200-year-old beer keg ...


Phenomenally popular San Antonio Tex-Mex restaurant is expanding to Dallas Fort Worth

San Antonio-based Las Palapas is bringing its popular, casual ...