Benton's Bacon Event!

Where: Heritage Foods, 461 20th St, Brooklyn, NY 11215

When: Saturday, June 6, 2026 | 12:00–3:30 PM

Menu includes one of each: Benton's BLT, Benton's Bacon Fat Oysters, Benton's Cured Ham Plate, Smoked Country Rib Chops!

Tickets:

• Food Only: $40 (includes soft drinks)
• Food + Adult Drink Wristband (must be 21 and over): $50
• Kids Ticket (12 & under): $15 (includes soft drinks)
• Rooftop VIP Bourbon & Benton’s Experience: $125, details below
• Mini Golf Design, details below

Relax and hang out in the wilderness of the Koko NYC lot.

Skip the line and reserve your spot in advance! Tickets will also be available at the door.

Optional: Arrive early at 11am to help design and build a mini golf course at the Koko NYC lot, $20 suggested donation. More information here.

Optional: VIP Rooftop Meet & Greet with Al Benton, 2:30-3:30pm, $125 (includes all food, adult drinks.

VIP Experience Includes:

• Four ½ oz pours of rare & vintage bourbons (including vintage and highly allocated selections)
• 27-month extra aged Heritage country ham
• Intimate meet and greet + Q&A led by Allan Benton

Taste four exceptionally rare and vintage bourbons. Each pairing thoughtfully matched to highlight the deep connection between smoke, time, and oak. This is not a typical whiskey tasting. It’s a guided journey through craftsmanship, flavor, and southern culture.

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Al Benton cures his meats in a tiny smokehouse in the Smoky Mountains of Tennessee. Established in 1947 in the town of Madisonville, and taken over by Al in 1973, the Benton operation is widely regarded as an American treasure producing the most delicious cured products in the nation. “Don’t call me Mr. Benton,” he chides, “I’m Al.” His smile is half Robert Redford and half Jimmy Carter, equal parts star power and earnest American.

There is no secret to the Benton formula for bacon, it could not be simpler: salt, brown sugar, time and patience! And a good hickory smoke that lasts about 3 days! Bacon curing is an art Al learned growing up. His family always butchered their own hogs, always made their own sausage and bacon, and today Al will tell you that all he’s doing is what he grew up doing in his backyard so many years ago.

Al also makes 27 month extra aged amazing prosciutto-style ham using our heritage hams! His smoked hams are aged for over a year and a half and the only ingredients are salt, sage, black and red pepper… as Al says he doesn't use anything he can’t pronounce! Even though Benton is a legend in the South, he is still hands-on and present in all steps of the curing process. He is another famed traditionalist who is forwarding the cause of the American charcuterie renaissance by embracing heritage breed pigs.

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Host or Publisher Heritage Foods