Slow Food

We titled our special this week our “Slow Food Sale”. Now, what exactly does that mean?


  1. Food that is produced or prepared in accordance with local culinary traditions, typically using high-quality locally sourced ingredients.

In addition to being a classification, there is also an organization of the same name! “Slow Food”, promotes local food and traditional cooking… With the motto, “Good, clean, and fair”, Slow Food is promoted as an alternative to “Fast Food”. It strives to preserve traditional and regional cuisine, and encourages farming of plants, seeds, and livestock characteristic of the local ecosystem.

The manufacture of Broadbent’s products has never been a fast process. In fact, our Grand-Champion Country Hams are typically aged 9-12 months. In some cases, our Heritage Breed Hams are aged as long as 24 months in to produce a ham that is on par with some of the industry’s leading old-world, prosciutto style hams.

We lean hard on tradition here at Broadbent’s. Many of our recipes date back to the turn of the last century, and our methods go back even further! Our hams and bacon are still hand-rubbed with the same old-fashioned cure before being aged and smoked. This allows us to better ensure quality and consistency, so that you can rest assured that your purchase of a Broadbent B&B Foods product will be the beginning, or continuation, of a tradition that you and your family can lean on in the same way!

Regardless of which Broadbent’s Smoked Country Pork Products you wind up consuming, know that it is made with the tender love and care indicative of a true Slow Food item!

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.