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Allan Benton\u2019s Tennessee Prosciutto, made in Madisonville, Tennessee.\n\nOn the show today, we are setting the table with Tennessee-made Country Ham or Tennessee prosciutto.\n\nOur featured guest on the show today is Allan Benton of Madisonville, TN.\xa0Allan\xa0shares his story on how he learned what the word prosciutto meant and how he positioned his product to the world of fine dining. Allan's prosciutto goes toe to toe with some of the most expensive, well-known prosciuttos from all over the world.\n\nI'll share with you an easy appetizer that I have developed and named Smoky Mountain Sushi. It is not made with seafood, but rather country, ham, collard greens, and black-eyed peas. Keep scrolling for the recipe and a link where I demonstrate how to make this on WBIR Channel 10.\xa0\n\nFrom Radio Bristol's Farm and Fun Time show, recorded live from the Birthplace of Country Music, storyteller Tony Marr's heirloom recipe segment on Leftovers.\xa0\n\nFred Sauceman's Pot-Luck Radio series features Joyce and Nancy McCarroll. They ran the restaurant at Traveler's Restaurant in Traveler's Rest, South Carolina, until 2018.