Season 6 · Episode 24
“Allan Benton's Tennessee Country Ham "Prosciutto", made in Madisonville, Tennessee”
On the show today, we are setting the table with Country Ham, and how through the dry aged process, and sliced paper thin, is then called “Prosciutto.
TennesseeFarmTable.com · Amy Campbell - The Tennessee Farm Table Podcast & Broadcast
August 23, 201924m 15s
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Show Notes
Our guests on the show today is Allan Benton, of Madisonville, TN - he shares his story on how he learned what the word Prosciutto meant, and how he positioned his product to the world of fine dining - and now, his prosciutto goes to to tow with some of the most expensive, and well known high dollar prosciuttos from all over the world. And Allan Benton’s dry aged, country hams are produced right down the road, in East, Tennessee.
I’ll share with you a delicious recipe for an easy to make appetizer that I have named “Smoky Mountain Sushi” - It is not made with seafood, but rather country, ham, collard greens and black eyed peas. It would be a mighty easy crowd pleaser for those super bowl parties.
We also get to hear from Fred Sauceman with Fred’s “Pot Luck Radio Segment”. This one features sisters “Joyce and Nancy McCarrell” who until the end of 2018 ran the restaurant at Traveler’s Restaurant in Traveler’s Rest, South Carolina.