From Our Family’s Smokehouse… To Your Family’s Table!

11 Aug The Perfect Toppings for a Broadbent BLT.

Posted at 14:32h in Tips by
Broadbent Pepper Bacon

Tis the season for Fresh Garden Tomatoes, the perfect topping for a Broadbent BLT. My much-anticipated fried green tomatoes were delicious.  Tim Farmer’s Facebook post explained how-to preserve green tomatoes by canning them.  He claims they will taste just like fresh ones.  I see this experiment in my very near future.  Go to Tim Farmers Country Kitchen Facebook page for great cooking tips and recipes.

About a week has passed and my garden has beautiful red ripe tomatoes.  One or two tomatoes are ready for the picking and my BLTs are tasting delicious.  The Pepper Bacon we make here at Broadbent’s is my personal preference for a traditional Bacon, Lettuce and Tomato Sandwich.  Never fear if you are not a fan of pepper, we have other varieties of bacon.  They include Broadbent Original Hickory Smoked Bacon, Maplewood Smoked Bacon, Applewood Smoked Bacon and two Nitrite Free Bacons.  Visit our website at to view the selections Dry Cured Smoked Bacon | Broadbent Products (broadbenthams.com). 

Now back to the perfect toppings for a Broadbent BLT…. You may want to try some of our special goodies on your BLT.  First, we have a Spicy Mayo made from our special recipe that adds some zest. Secondly, add Sweet Dillies Pickles and third a variety of Kenny’s Farmhouse Cheeses.  If your a mustard lover, our Sweet & Tangy mustard is a must. All these are available in our Gourmet Market and are Kentucky Proud Products made here in Kentucky.  Top this combination off with lettuce and tomato and you have a BLT that you won’t forget soon.  Stop in at Broadbent Gourmet Market and Deli here in Kuttawa, Kentucky.  We’ll be glad to prepare the perfect Broadbent BLT just for you.

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Broadbent B&B Foods
manager@broadbenthams.com

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.