Why Choose Kentucky Legend Quarter Sliced Ham and The perfect cut bacon?​

• Not all bacon and hams are created equal. Kentucky Legend focuses on premium-quality meats that are slow-cooked and naturally smoked, resulting in a product that features a perfect balance of flavor and freshness. Each slice of our Quarter Sliced Turkey is crafted without the addition of fillers, ensuring that you enjoy the pure taste of quality pork. It is a healthy addition to your meals, being naturally low in carbohydrates and high in protein. Why Quarter Sliced? Ready to layer, pre-portioned quarter slices for convenience, perfect portion control for sandwiches and easy to use for your busy lifestyle. ​

Serving Suggestions or Tips – Crafting Your Perfect Kentucky Legend Turkey BLT: More Than Just a Sandwich​

• This Kentucky Legend Turkey BLT is not just a meal; it’s an experience. Pair it with a cool glass of iced tea or lemonade to enhance the Southern flair. For an extra twist, feel free to experiment with additional toppings such as pickles, jalapeños, or different types of cheese.​
•  Spicy Kick: Add KL Cajun Style Turkey Breast ​
• Avocado Twist: Add a layer of creamy avocado.​
• Gourmet Greens: Instead of just iceberg, suggest arugula or spinach for a peppery or earthy flavor.​
• Artisan Bread: For an elevated experience, use a good quality sourdough, ciabatta, or whole wheat bread.​
• Sides: Think about classic sides like potato salad, coleslaw, or even a simple cup of tomato soup.​

History OF BLT/ Fun Facts:​

• National BLT Sandwich Month is celebrated each April​
• Origins: The BLT evolved from late-19th- and early-20th-century bacon-and-lettuce tea sandwiches and the American club sandwich, which commonly included bacon, lettuce, and tomato. Early cookbooks and magazine recipes around the 1900s describe sandwiches pairing bacon with lettuce and tomato, though not yet called “BLT.”​
• Early mentions: By the 1910s–1920s, recipes for bacon–lettuce–tomato sandwiches appear in U.S. newspapers and cookbooks. The acronym “BLT” entered print mid-20th century (often cited around the 1940s), reflecting diner shorthand and menu space constraints.​
• Postwar boom: After World War II the BLT surged in popularity due to: Industrialized, year-round produce (especially iceberg lettuce and greenhouse/shipped tomatoes), Sliced packaged bread and widespread home toasters, Pre-sliced, mass-produced bacon and diners and lunch counters standardizing short-order favorites.​
• Canonical form: By the 1950s–60s, the modern BLT—bacon, lettuce, tomato, mayonnaise on toasted sliced bread—was a national staple in the U.S., prized for its balance of salty, crisp bacon; cool lettuce; juicy tomato; and creamy mayo.​
• Cultural status and variations: It remains a quintessential American sandwich with global reach. Common twists include avocado (BLAT), turkey or fried egg additions, artisan breads, heirloom tomatoes, and aiolis, but the classic relies on peak-season tomatoes and crisp bacon for its signature flavor.​