Collection: Broadbent's Collection

Traditional Dry-Curing Methods Perfected Over Generations

When Smith Broadbent founded the company in 1909, he brought Old World curing traditions that sustained America's first settlers moving west. Kentucky's unique climate—essential for proper curing before modern refrigeration—made it the perfect home for these time-honoured techniques. Today, Broadbent's continues dry-curing country ham, bacon, and sausage using the same methods their forefathers relied on, with salt, smoke, and patience as the only preservatives needed.