“Nice Guys Finish First” with Allan Benton, owner of Benton's Smoky Mountain Country Hams

"When you put your life into a business, it’s not about the money." - Allan Benton

At the epicenter of the modern mania for bacon is Allan Benton, a guidance counselor turned proprietor of Benton’s Smoky Mountain Country Hams (and bacon!) for over 40 years. Crowned “King of Pork” by top chefs like David Chang and Sean Brock and still every good ol’ boy’s friendliest neighbor and mentor, Benton dispels any notion that nice guys finish last.

Most recently honored by the prestigious James Beard Foundation's 2015 Who's Who of Food & Beverage, Allan Benton has been recognized across the country for his famous slow-cured ham and bacon, which have become “the standard against which all others are measured.” Benton and his meat have been featured on HBO and in a documentary called Cured, as well as magazines such as Southern Living and Gourmet. Esquire named Benton’s bacon the “world’s best.”

Despite all of his accolades, Allan remains one of the most humble, grounded men you will ever meet. He has devoted his life to doing business the right way, making quality products, and giving gratitude where it is due. There's no doubt the quality of meat he produces is a direct representation of the quality of man he is. That is the real testament to his legacy.

Bring a friend and get schooled in life and business on September 11^th. With wit and wisdom cured to perfection, Benton will share his story and business philosophy. We're in for a good ol' time!

Meet Our Speaker: Allan Benton

Allan Benton has won the hearts of 5-star chefs, celebrities, foodies, and country folk from coast to coast! Like your favorite dish on the menu, nobody can get enough of Benton’s goodness. Without even trying, he has made a name for himself again and again…King of Pork, World’s Best Bacon, Willie Wonka of Smoked Meat, Tennessee’s Hog Boss, East Tennessee Bacon God, artisan, passionate craftsman, nicest man on earth, southern gentleman, meat maestro, Professor Benton, Neil Armstrong of small producers, legend, good ol’ boy, chef’s best friend, hero, charming and humble…just to name a few!

Before all of this notoriety, Allan grew up in the mountains of Scott County, Virginia. His family – “thoroughbred hillbillies” – farmed and cured pigs for a living. Later, with plans to become a teacher, Benton received a Bachelor of Science degree in education from The University of Tennessee and a Master’s degree from Middle Tennessee State University. But during his first week on the job as a high school guidance counselor, he got a look at the payment schedule and resigned. That decision would lead to a destined return to his roots and the humble beginnings of Benton’s Smoky Mountain Country Hams.

The business was started by the late Albert Hicks in 1947. Allan Benton and his father, B.D. Benton, took over the business in 1973 and renamed it, moving it to the current location in Madisonville, Tennessee. Benton’s Smoky Mountain Country Hams are slow-cured with salt and brown sugar. The salt and brown sugar mixture is rubbed onto fresh hams, then aged 15-24 months. This time-honored practice dates back to when preparation and preservation of meat was a way of life. Benton’s has upheld the traditional dry-curing process and produces world-class country hams and bacon, unsmoked or hickory-smoked in a small wood stove smokehouse.

Benton was awarded the 2007 Jack Daniel Lifetime Achievement Award and James Beard Foundation's 2015 Who's Who of Food & Beverage. With typical humility, Benton credits his widespread success to Blackberry Farm and the creativity of young chefs across America.

You could say the art of curing runs in the family. Benton and his wife, Sharon, have three children, all of whom have careers in the medical field and “cure anything but ham and bacon.”

Photo courtesy of The University of Tennessee