Hosted Weekend with Benton's Country Ham at Half-Mile Farm

Benton’s Smoky Mountain Country Hams are slow cured using salt, brown sugar, curing salt, and pepper and are typically aged 8-10 months, though hams are available 1 year and older. This time-honored practice dates back to the era of our forefathers, when the preparation and preservation of meat was a way of life and sustenance. Although the hands of time and technology have sculpted many aspects of our modern world, at Benton’s Smoky Mountain Country Hams we have upheld the traditional dry-curing process and are striving to produce world class country hams and bacon.

Weekend Events: Social Hour Wednesday and Thursday evenings from 5-6 pm with craft beverages available from the J. Henry Farmhouse Tavern bar and complimentary hors d’oeuvres.