From Our Family’s Smokehouse… To Your Family’s Table!
Featured, Tips / 10.07.2019

  While working on the upcoming fall catalog, I noticed how many times we used the word “Delicious”.  I needed a few synonyms to replace it, and yet still describe Broadbent foods as- well, delicious. So, I pulled out my copy of “The New American Roget’s College Thesaurus”, (the actual book), which I bought in the 1970’s.  I can’t tell you the date it was published, because the cover and front couple of pages are missing. Here’s what I found: “Delicious-  Adj.-  delectable, luscious, toothsome, palatable, savory.  See TASTE.”   I was familiar with all...

1 Like
News, Recipes, Tips / 23.04.2019

    Many of you have been disappointed that we no longer have beaten biscuits available, especially here around Derby time. For as long as we can remember, Jackson Biscuit has supplied Broadbent’s with their beaten biscuits.  Unfortunately, last year they were forced to close their doors. The owners’ declining health no longer allowed them to make their delicious products. In a way, it’s a bit like curing country hams; it’s a dying culinary art form. We sure do miss those sweet folks, and their famous beaten biscuits. If you aren’t...

0 Likes
Featured, News / 29.03.2019

It’s all about the aging process here at Broadbent’s.  We age our Country Ham 6 to 18 months.  It’s been twenty years since Ronny and I purchased Broadbent’s.  The sale was final on April 1, 1999.  So while our hams have been aging, we’ve aged as well.  That’s right; it’s been 20 years since we began our lives as Broadbent’s Mom & Pop Business owners.  With two children of our own at the time, we certainly fit the bill! At the time of purchase, we knew the old-fashioned Country...

0 Likes
Featured, News, Tips / 04.03.2019

  Here, in beautiful western Kentucky, we are now firmly in the middle of what we are hoping is Winter's last hoorah (Y'all say a prayer for us). The snow and ice that we saw this weekend aren't uncommon for our area this time of year, so we have learned to prepare. Just like a squirrel with his acorns, we stash away goodies to tide us over until the thaw. Whether your mornings are crisp, or dreary, there is no better way to start a cold day than with...

4 Likes
Recipes, Tips / 20.09.2017

There are a variety of factors that make Broadbent’s ham unique but none more precious or secret than our curing strategy. Our curing is a dry, salt-based process which takes place over many months. Curing is a simple process steeped in tradition: however, there is more than one way to cure a ham. Below we provide a brief overview of dry curing versus wet curing along with the benefits of our chosen methodology. Dry Cured Meats Dry curing has been a part of the human tradition for centuries. The need...

2 Likes
Tips / 30.08.2017

Prosciutto has become an increasingly popular style of meat.  Often, we have customers ask if the country ham can be thinly sliced and used a prosciutto. While country ham is similar to a prosciutto there are a few key differences which provide a different flavor. Let’s discuss the elements that provide each ham their own unique flavor. Country Ham Broadbent’s most popular ham is our traditional country ham. These hams are salt cured for 9 months. The country ham takes on a firm texture and deep red color. It will...

1 Like