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Salt-cured country ham (often Allan Benton's Tennessee or local NC product) on a buttermilk biscuit with a drizzle of mountain sorghum syrup.
Country ham is the Appalachian curing tradition: pork shoulder or leg salt-cured and aged for 9 to 12 months, often hardwood-smoked. The Western North Carolina version traces to Scots-Irish farms; Allan Benton's Tennessee hams, used by most Asheville fine-dining kitchens, set the contemporary benchmark from his Madisonville smokehouse. Sorghum syrup, pressed and boiled from sorghum cane in October-November across the Blue Ridge, is the canonical sweet partner. The country-ham-and-sorghum biscuit appears at The Market Place, Rhubarb, Sunny Point Café and Biscuit Head; the format is a Carolinas signature.
4 editor picks for Country ham and sorghum biscuit in Asheville, ranked by editorial score. All Asheville signature dishes · Country ham and sorghum biscuit across every city.
The Market Place ★ 4.8
downtown · 20 Wall St, Asheville, NC 28801
William Dissen's The Market Place runs modern Appalachian on Wall Street. Mark Rosenstein founded 1979; Dissen took over 2009. 2025 JBA Outstanding Chef semi.
Rhubarb ★ 4.6
downtown · 7 SW Pack Sq, Asheville, NC 28801
John Fleer's Rhubarb on Pack Square has served wood-fired modern Southern since 2013. Fleer is a multi-time James Beard Best Chef Southeast nominee.
Sunny Point Café ★ 4.5
west-asheville · 626 Haywood Rd, Asheville, NC 28806
Sunny Point Café on Haywood Road in West Asheville opened in 2003 as a family-owned breakfast and lunch room with an on-site production garden.
Biscuit Head ★ 4.5
west-asheville · 733 Haywood Rd, Asheville, NC 28806
Jason and Carolyn Roy's Biscuit Head opened the West Asheville flagship on Haywood Road in 2013. Cathead biscuits with a jam-bar of house preserves, hot.
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