Salt. Smoke. Time. That’s the whole recipe, and it’s taken the Benton family more than half a century to master it. What started with Allan Benton in a small smokehouse in Madisonville, Tennessee, is now in the hands of his son Darrell, who is keeping the slow, deliberate craft of Benton’s Smoky Mountain Country Hams alive. This Wednesday, Darrell joins us at MODA to talk about patience, process, and why some things can’t be rushed. Stay after for a tasting of Benton’s country ham and bacon, paired with High Wire Distilling’s Smoked Jimmy Red Bourbon. Wednesday, October 14 | 5:30 – 7:30 PM Register at the link in our bio Photography: David Fason @dafason @studio.fieldwork
