Allan Benton is the god of bacon and slow cured hams.
Since 1973, he has operated from a modest, green-painted cinderblock building just off Highway 411 in Madisonville, Tennessee. It’s a little spit of a town in the eastern part of the state backdropped by the Smoky Mountains.
Allan has gained nationwide fame among chefs and foodies. His bacon, ham and prosciutto are sacred and used in the kitchens of Thomas Keller, David Chang, and Sean Brock to name a few.
[Text by Tanner C. Latham]
