Top chefs clamor for the hams cured at Bentons, an unassuming smokehouse in Madisonville. Online orders can take more than a month; instead, drop in for a tour and take home some bacon. This appeared in the May 2014 issue.
Photo Courtesy- National Pork Board
Benton’s
Top chefs clamor for the hams cured at Bentons, an unassuming smokehouse in Madisonville. Online orders can take more than a month; instead, drop in for a tour and take home some bacon. This appeared in the May 2014 issue.
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