The Broadbent family has been curing country ham, bacon and sausage for over 100 years. The retail business was founded in 1966 by Smith Broadbent II, along with his sons and the Bingham family of Louisville, KY (hence the “B & B” name.) The business was sold to Ronny & Beth Drennan in March 1999.
Broadbent country hams have been winners of state and national awards, including being named Grand Champion Ham at the Kentucky State Fair and being named “National Grand Champion Winner” multiple times by the American Association of Meat Processors, and their hams have been auctioned off for hundreds of thousands of dollars at charity auctions.
Broadbent hams are aged six to twelve months and slowly smoked to give the authentic hickory smoked flavor. They are cured the old-fashioned way with honey, salt, and sugar. In recent years they have added to the variety of products offered.
Broadbent’s B&B hams and bacon can be found at various food stores throughout Kentucky and at the Kentucky Artisan Center at Berea, Berea, KY.