Old School Smokehouse

A lot goes into what we do here at Broadbent’s, and for that reason, we take great pride in what we do. So, when one of our customers, a company known as “Mantry”, recently wrote about the different bacons they have used and included us in a blog that was titled “The Best Mail-Order Bacon”, we were floored. Below is a snippet from their write-up that we felt described Broadbent’s Country Bacon perfectly.

“A still sunrise, a mug of strong coffee, and the aroma of bacon crisping in cast iron might as well be an American pastime; and Broadbent’s has been woven into many such moments for over 100 years. Broadbent’s is dry-cured and smoked the old-fashioned way, resulting in a bacon perfect for baked beans, or a big breakfast.”

-Mantry — “The Best Mail-Order Bacon

The methods of dry curing meats that Broadbent’s uses have been used in and around Appalachia for well over 100 years, and for good reason! Dry-Cured Bacon has much more flavor than your typical “Water-added” grocery store bacon.  After being pulled from the cure, the sides of bacon are cold smoked with regular resting periods over the course of several days (sometimes as long as a full week depending on the weather!) This “low and slow” approach allows the rich smoke to fully and evenly penetrate and flavor our dry-cured bacon to perfection.

Our Hickory Smoked Bacon definitely carries a flavor associated with a great many Kentucky Foods.  Because Hickory wood is abundant here in Kentucky, it was naturally used for smoking meat.  The prolonged exposure to hickory smoke adds a delicious, strong flavor to our quality sourced pork bellies.

Broadbent’s also has Applewood and Maplewood smoked bacons.  Both of these offer a milder, (somewhat) sweeter smoky flavor.  We also offer two nitrite-free flavors, for customers with such dietary restrictions, in our Nitrite-Free Hickory Smoked and Nitrite-Free Hickory Smoked and Peppered Bacons.  

 Though our methods may be old-fashioned, bacon is still a staple for many Americans, being consumed in the average household weekly.  Bacon is no longer considered just a breakfast food.  It is a sandwich in and of itself, or a topping for a variety of sandwiches, plus a topping for salads, baked potatoes, pasta dishes and much much more.  Enjoy Broadbent Smoked Bacon by the pre-sliced or by the uncut 5lb slab



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.