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b'Setting the table with Country Ham, and how through the dry-aged process, and sliced paper thin, is then called \\u201cProsciutto.\\xa0\\nOur guest 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 toe with some of the most expensive, and well-known imported prosciuttos. And Allan Benton\\u2019s dry-aged, country hams are produced in Madisonville, Tennessee.\\xa0\\nI (Amy Campbell) share a recipe for an easy-to-make appetizer that I have named \\u201cSmoky Mountain Sushi\\u201d - It is not made with seafood, but rather country, ham, collard greens, and black-eyed peas.'