Struggling Ham Sales Actually Offer Encouragement

Hammin' It Up in Tennessee: The Remarkable Story of Benton's Country Ham

Way back in the 70s, a retired dairy farmer in Tennessee rented out his smokehouse to a budding ham curer named Allan Benton. Word about Benton's craft quickly spread among the Smoky Mountains, and soon enough, he was able to ditch his gig as a high school counselor and devote himself full-time to curing hams.

Nowadays, Benton's handles around 18,000 country hams and 50,000 bacon slabs annually. And boy, do folks travel far and wide to get their paws on this delectable meat! A chef from the luxe Smoky Mountains resort, Blackberry Farm, even added Benton's bacon to his menu, and it became a global chefs' favorite.

Contrary to the breakneck speed of many manufacturers, Allan showcased a unique brand of leadership - one that combines integrity, vision, and long-term value. He balanced the pursuit of craftsmanship with a broader purpose: excellent customer service, strong community connections, and respect for his workforce. Such values-driven leadership has been key to Benton's enduring success.

I've visited Benton's in Madisonville, Tennessee, and the place's vibe is always warm and welcoming, with pride oozing throughout. The employees pour love and care into every bacon slice and ham package destined for customers. I've even seen them offer a bite to someone in need, not out of pity, but as a friendly gesture: "Take a nibble, we think you'll love it."

Preserving the Legacy

Second-generation boss, Darrell Benton, carries the torch with pride. Growing up, he witnessed the diligence that went into each product and the close relationships his father forged with customers. Darrell is dedicated to upholding that heritage and honoring the Appalachian origins of the manufacturing process.

"In the early days, Dad struggled to keep things afloat," Darrell reflected. "I remember sitting on a worn-out church pew outside, hoping someone would come buy a ham."

What sets Benton's apart is their use of traditional dry-curing methods. This painstaking process stands in stark contrast to mass-produced meats, which are often laden with preservatives. At Benton's, you'll find no additives in their hams or bacon - just a simple cure of salt, brown sugar, and pepper. The hams are aged in controlled environments designed to mimic the natural rhythms of the seasons, and then smoked with local hickory wood, adding depth without resorting to artificial flavoring.

Scaling up production to match demand is a challenge Benton's faces, but the team understands that personal touches and meticulous attention to detail cannot be replicated by machinery. They've gradually expanded their curing and aging areas, and continue to train new staff members. Their ultimate focus remains on quality.

From Medicine to Mouth-Watering Meats

Leading this operation is Darrell, who has undergone a remarkable career swap from practicing medicine to running a food manufacturing company. His medical background instilled in him valuable skills like quick decision-making, empathy, and a strong sense of responsibility, all of which serve him well as a CEO. Now, in addition to his medical expertise, Darrell is honing his leadership and strategic planning abilities, ensuring Benton's can grow without losing what makes their products so special.

"Navigating the business world has taught me just how personal it can be," Darrell shared. "In medicine, you're intimately involved in people's lives, but I've found a similar emotional depth here - both with staff and customers."

Creativity Through Collaboration

Collaborating with other companies has been a cornerstone of Benton's growth. They've partnered with Olive & Sinclair Chocolate Company in Nashville for their famous smoked nib brittle, and High Wire Distilling in Charleston, South Carolina for their smoked Jimmy Red corn bourbon whiskey. These collaborations not only inspire creativity and strengthen relationships but also provide Benton's with opportunities to showcase their products to more people.

As Darrell looks forward, he remains steadfast in preserving Benton's reputation for quality and service, all while strategic planning for the future. On a personal level, he's excited to keep growing, creating, and forming connections with others. Later this year, he and Allan will travel to Italy and Spain, exploring traditional curing techniques and indigenous flavors to bring back home.

Darrell's vision for Benton's is crystal clear: keep doing things the right way, keep learning, and share the family's passion for exceptional products with the world.

Darrell Benton, now in charge, continues to uphold the legacy of Benton's Country Ham, focusing on sustainable living and traditional methods in his manufacturing process.
In addition to his medical background, Darrell has developed leadership skills and strategic planning abilities, ensuring Benton's experiences growth without compromising quality.
Understanding the importance of collaboration, Darrell has partnered with companies like Olive & Sinclair and High Wire Distilling, fostering creativity and broadening the reach of Benton's products.
A believer in lifelong learning, Darrell plans to journey to Italy and Spain this year to explore traditional curing techniques and indigenous flavors, bringing fresh ideas back to Benton's.
Prioritizing education and self-development, Benton's offers skills training to new staff members, ensuring the continuity of their commitment to craftsmanship and excellence.
In the realm of business, Darrell recognizes the personal nature of the industry, finding an emotional depth both with his employees and customers, mirroring his experience in medicine.
In line with a healthy lifestyle and healthy cooking, Benton's focuses on all-natural ingredients with no additives, offering customers delectable, preservative-free food and drink options.