I spent the weekend eating. And laughing. And learning. Some of it I spent doing all three at once and while that may have ended in some other people wishing that I would eat before I laugh, it's often very hard to accomplish that complex kind of task while one is attending the best good conference on Earth, The Southern Foodways Symposium
, held every year towards the end of October on a weekend when the Rebels are off losing a game somewhere else. I can't reccomend it highly enough.
Anyway, as always, somewhere, either buried as a component or as a main ingredient, we enjoyed products made by the MASTER himself, Allan Benton-proprietor of Benton's Smokehouse
. You guys can discuss all of this until the cows come home, and that's fine and all, but you won't do any better than just pulling out the card and ordering some ham and bacon from Benton's. It is, truly, a perfect product made with a level of care and skill that is just about impossible to find, anywhere in the world, these days.
So, you guys just keep on gabbing about whatever. I know the answer to this country ham question, and it's simply, and conveniently, Benton's Smokehouse.