Hog Industry News

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Finding Consumers’ Pulse

Jul 23, 2018 by JoAnn Alumbaugh
Everywhere people congregate, they’re on their phones, tablets or laptops. They’re checking their social media for status updates or photos. Do you know what they're saying? It's time to connect.
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A Country-Cured Artisan At Work

Jul 18, 2018 by JoAnn Alumbaugh
Uncompromising quality and loyalty to his roots are keystones for Allan Benton. He is the ham and bacon master at Benton's Smoky Mountain Country Hams near Madisonville, Tenn.
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Allan Benton’s Friends of Distinction

Jul 18, 2018 by JoAnn Alumbaugh
Allan Benton, owner of Benton’s Smoky Mountain Country Hams, says, “When you’re doing business with great chefs, you must be doing something right.” Here are a few of the celebrated chefs who love his products.
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The Art of the American Country-Cured Ham

Jul 16, 2018 by JoAnn Alumbaugh
Linton Hopkins views ham “as a metaphor for the way all quality food should be treated in the U.S.” He reveres artisans like Allan Benton, who sells up to 20,000 hams and more than 30,000 lb. of bacon every year.
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What Successful Pig Farms Look Like

Jul 16, 2018 by Kent Bang
Evaluating what makes our production system globally competitive can also be important to the individual farm and future success. Here are some thoughts on how we got here and how we move forward in the years to come.