Country Ham And Sorghum appears as a signature dish in 1 United States cities. See each city's local variant and where to eat it.
Country ham and sorghum biscuit · Asheville
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.
Where to eat in Asheville:
- The Market Place
- Rhubarb
- Sunny Point Café
- Biscuit Head