Wave Goodbye to Winter!


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 a plate of hot, crispy, smoked country bacon and a strong cup of coffee.

Even though it may not feel like it yet, it is indeed March. We all know what that means. Old man winter is slowly, but surely, on his way out the door. Whether you’re a snowbird migrating back home from the warmer climes, or you hunkered down at home and hibernated through it. There is one thing that every member of the animal kingdom is primed and ready to do come spring… EAT.  Eat what, kale and quinoa? Not if we here at Broadbent’s have anything to say about it! We have a number of solutions to satisfy your mounting hunger.  If your trip home brings you near, be sure visit us here at Broadbent’s on your way.  If you never left the den, visit us from the comfort of your home online, at www.broadbenthams.com!

Whether it’s the dry cured country bacon, smoked sausage, or country ham you’ve been craving, when it comes to premium, country cured pork products, we have you covered. We’ve been doing this for over a century, and we learned a few things along the way. Now, I’m not going to spill the whole pot of beans, (complete with Broadbent’s Premium Country Ham Seasoning Pieces) but I will tell you one thing. Our products are aged longer than anyone else in the business for a taste that is uniquely Kentucky, and sure to satisfy even the heartiest of appetites!

 “Let there be lights in the firmament of the heaven to divide the day from the night; and let them be for signs, and for seasons, and for days, and years.” Genesis 1:14 
Broadbent B&B Foods

Broadbent B & B Foods, have been producing Old Fashioned Country Hams since 1909. A Truly American Food that has been on this continent since colonial days, it was a staple that sustained many of our first settlers as they moved west. The climate had to be just right to cure hams in the days before electricity, and Kentucky's climate fit the bill! Therefore, the Broadbent family brought those traditions with them and used them to dry cure and preserve their pork. Today, we are still dry curing Country Ham, Bacon, and Sausage like our forefathers did. In modern cuisine, country ham is far from a Staple. It is found on the menus of ritzy restaurants across The United States. While it is still, in fact, Country Ham, it is often cut paper thin, and labelled as Prosciutto; which is used as the center piece for many Charcuterie Boards.