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

In conjunction with MODA’s exhibition SALT: A Design Story, join Darrell Benton of Benton’s Smoky Mountain Country Hams, for a conversation about craft, patience, and what a slow, time-honored process asks of the people who keep it going—followed by a tasting of Benton’s products.
Darrell left a career as a radiologist to join his father, Allan, who has spent more than 50 years exploring what salt, smoke, and time can do to a leg of pork. Together, they have helped make Benton’s a touchstone for Southern country ham.
The conversation will be moderated by chef and restaurateur Tony Seichrist, who has written extensively about salt-cured meats.
This event is generously supported by Studio Fieldwork.