In 1973, a retired dairy farmer in Tennessee leased out his smokehouse to Allan Benton, a young man interested in mastering the traditional Appalachian art of dry-curing ham. Word of Benton’s skills traveled throughout the Smoky Mountains, and eventually he was able to quit his job as a high school guidance counselor and cure hams full-time.
Benton’s Country Ham has grown over the years, but at a pace more like the aged hams (curing for 14 to 24 months in the smokehouse) rather than the bacon bellies (smoked for three to four days). Today, Benton’s cures around 18,000 country hams and 50,000 slabs of bacon each year.
And boy, do people come from far and wide to buy Benton’s country meats now! A chef from the Smoky Mountains luxury resort Blackberry Farm added Benton’s bacon to his menu, and its signature smoky flavor quickly became a favorite among chefs worldwide.
While many manufacturers chase growth at any cost, Allan exemplified a different kind of leadership—one rooted in integrity, vision, and long-term value. His approach balanced a commitment to craftsmanship with a broader purpose: delivering exceptional customer service, fostering a strong community presence, and honoring the dedication of his workforce. This values-driven leadership has been central to the company’s sustained growth and enduring success.
I've witnessed this firsthand. Every time I visit Benton’s in Madisonville, Tennessee, I’m greeted with a warm smile and a cheerful greeting. Pride is evident throughout the facility, where employees carefully slice bacon and package hams for delivery. I’ve even seen extra food offered to a customer in need—not as a handout, but as a friendly gesture: “Here, try this. We think you'll like it.”
Attention to Detail
Darrell Benton, a second-generation leader, carries a deep passion for the family business. Growing up, he witnessed the care that went into each product and the importance of the long-lasting relationships his father formed with customers. Darrell is committed to preserving that legacy and honoring the Appalachian roots of the manufacturing process.
“For the first few decades, Dad struggled to keep the lights on,” he said. “I remember sitting on an old church pew out front praying someone would come and buy a ham.”
Benton’s stands out because they use traditional dry-curing methods, a process that sets them apart from large-scale producers. There are no processed ingredients in their ham or bacon—just a simple cure of salt, brown sugar, and pepper. The meats are then aged in carefully controlled environments, mimicking the natural cycles of seasons and temperatures that Appalachians have relied on for generations, long before refrigeration.
While typical country hams are aged for 8-12 months, dry-cured hams, inspired by European-style hams like prosciutto, are aged for 24 months or even longer. This slow, natural aging process creates complex, nuanced flavors that can't be matched by faster industrial methods like brining or injecting. The meat is smoked with Appalachian hickory wood, adding depth without any artificial flavoring. You can taste the craftsmanship and authenticity in every bite.
One of the biggest challenges Benton’s faces is scaling production to meet the growing demand, all while maintaining the artisan quality that makes their products exceptional. While automation may seem like an easy solution, the team at Benton’s understands that the personal touch and careful attention to detail are irreplaceable when it comes to producing high-quality products. The team has gradually expanded its curing and aging space and trained new staff. More space for cooling, offices and storage is on its way. But quality comes first. Each piece of bacon and ham requires the expertise and dedication of skilled hands, and that’s something no machine can replicate.
From Physician to CEO
Leading this effort is Darrell, who has made a remarkable transition from compassionate physician to the leader of an American manufacturing company. His medical background laid the groundwork for his ability to make decisions under pressure, show empathy and embrace a strong sense of responsibility—qualities that serve him well in his role as an executive. Now, in addition to his medical expertise, Darrell is honing his skills in strategic planning and business growth, ensuring that Benton’s can expand without losing the essence of what makes their products truly special.
“What’s surprised me the most about leading a business is just how personal it is,” Darrell shared. “In medicine, you’re deeply connected to individuals and their stories, but I’ve found a similar depth here – whether it’s with our staff or our customers.”
Collaboration Sparks Creativity
Collaboration with other companies has been a key factor in Benton’s growth. For instance, they’ve teamed up with Olive & Sinclair Chocolate Company in Nashville, where they smoke cocoa beans for their signature smoked nib brittle. They’ve also partnered with High Wire Distilling in Charleston, South Carolina, smoking Jimmy Red corn for their bourbon whiskey. These collaborations not only spark creativity and strengthen relationships with other businesses, but they also provide Benton’s with valuable opportunities to introduce their products to a wider audience.
Looking ahead, Darrell is committed to preserving Benton’s legacy of quality and service while carefully planning for future growth. On a personal level, he’s excited to continue learning, creating and building connections with others. Later this year, Darrell and his father, Allan, will travel to Italy and Spain to explore traditional curing techniques and regional specialties. This trip will offer them a chance to gather fresh perspectives and inspiration to bring back home.
Darrell’s vision for Benton’s is clear and straightforward: continue doing things the right way, keep learning and share his family’s passion for exceptional products with the world.
