Broadbent Country Ham, Bacon and Sausage
Regional foods can often spark a little bit of debate over which is the best version and method of cooking. At the root of this debate is generally immense feelings of pride that one’s version is the best. In the South, Country Ham is a table staple to be enjoyed thoroughly, but not to be taken lightly.
Country Ham, like many great foods, was born out of necessity. Prior to widespread refrigeration, the method of making country ham was used to preserve it by packing it in salt, sugar, and spices and allowing it to cure completely and often smoked afterwards. The result is a deeply rich and sweet ham.
Broadbent Country Hams is steeped in this Southern tradition and has been producing hams, bacon and sausage for over 100 years. Sam Smith began selling these goods in 1909 from his farm in Trigg County, Kentucky. Generations later, carrying on his father’s legacy Sam Smith II along with his sons, built a USDA facility in 1965 and began producing USDA inspected Country Ham, Bacon and Sausage. In 1999 the business was sold to Ronny and Beth Drennan and they have been carrying on the tradition ever since, now in Kuttawa, Kentucky.
Tradition and generational knowledge are indispensable in our minds and that's part of the reason we love Broadbent so much. The flavor and quality is incomparable and bring a smile to the dinner and breakfast table. Broadbent hams are hickory smoked and aged for 6-to-9 months before they go to market. This process gives them their distinct Kentucky flavor. Their Maplewood Smoked Bacon is some of the best bacon we've ever tasted. The balance of subtle sweetness and rich porky-ness can't be beat. The Country Sausage is also a thing of beauty; crumble it up and fry it and you're on your way to some authentic biscuits and gravy! There's nothing quite like a slow, easy breakfast on the weekend and Broadbent's - whether it's bacon, country sausage, or a full cured ham are sure to guarantee a hearty and delicious start to the day!