Feb 16 2016
10:49 am

Perfect pork!

Benton is all about the confluence of rural tradition and modern haute cuisine: the self-proclaimed hillbilly cured his first ham in rural Appalachia, dragging slaughtered hogs on a sled for hand-processing. Meat curing began as a way for people to keep precious pig meat good for a year or longer, and Benton’s success lies not so much in his ability to innovate as his commitment to tradition: he still cures his ham with the same spice blend he made as a kid. —Sascha Bos


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