Back to All Events

Salt, Time, and the Smoky Mountain Ham: A Conversation with Darrell Benton

  • Museum of Design Atlanta 1315 Peachtree Street Northeast Atlanta, GA, 30309 United States (map)

In-person at MODA

MODA members get discounts on events! Log in to your Simple Tix account when purchasing your ticket.


About the Event:
Darrell Benton used to spend his workdays alone in a dark room in Knoxville, reading medical scans. Now he spends them in the curing rooms at Benton's Smoky Mountain Country Hams in Madisonville, Tennessee, walking past hams that have hung as long as thirty-six months, picking up mold strains found nowhere else. He calls that room the “funkatorium.”

Recently, Darrell left a career as a radiologist to join his father, Allan, who has spent more than fifty years working out what salt, smoke, and time can do to a leg of pork. Join us at MODA for a conversation about craft, patience, and what a process this slow asks of the people who keep it going, followed by a tasting of Benton's products.

Join us at MODA for an evening of conversation with Allan and Darrell Benton. We’ll talk about craft, patience, and what salt makes possible, before tasting some of the Benton’s products ourselves.


What to Expect:

  • Arrive early to explore MODA's latest exhibition, SALT: A Design Story

  • A conversation with Darrell Benton on leaving radiology for the family smokehouse

  • The Benton's method explained: hand-rubbed salt, hickory smoke, and a wait measured in seasons

  • Why the air in one corner of Tennessee produces flavors that cannot be reproduced anywhere else

  • A tasting of Benton's products

  • Time to talk with Darrell and other guests over food and drink


Registration

$26.25 for MODA Members | $35 for Future Members

  • Become a MODA Member TODAY for savings on this event and more!

  • Members must log into Simple Tix at check out to receive their discount.


About Benton's Smoky Mountain Country Hams and Darrell Benton

Benton's Smoky Mountain Country Hams has operated in Madisonville, Tennessee, for more than fifty years under Allan Benton, who learned the trade from a local dairy farmer and ham curer named Albert Hicks. The method has stayed close to what Hicks taught: salt rubbed in by hand, hickory smoke, mountain air, and a wait of months or years. Lean decades gave way to a following among chefs across the South, and Benton's country ham and bacon now appear on menus around the country. The facility cures roughly eighteen thousand hams and fifty thousand pork bellies a year, including prosciutto-style hams from pasture-raised hogs that hang as long as thirty-six months.

Darrell Benton, Allan's son, grew up working at the smokehouse after school and during summers, then left for college and, in 2007, medical school. He practiced as a radiologist in Knoxville before recently returning home to join his father. He now oversees daily operations and is exploring new directions for the business.

Previous
Previous
September 6

Exhibit Tour of SALT: A Design Story

Next
Next
September 12

Exhibit Tour of SALT: A Design Story