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Allan Benton's Tennessee Country Ham / Prosciutto" from made in Madisonville, Tennessee.

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Manage episode 380423912 series 1539212
Content provided by Tennessee Farm Table and Amy Campbell. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Tennessee Farm Table and Amy Campbell or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Setting the table with Country Ham, and how through the dry-aged process, and sliced paper thin, is then called “Prosciutto. Our 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’s dry-aged, country hams are produced in Madisonville, Tennessee. I (Amy Campbell) share a 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.
  continue reading

286 episodes

Artwork
iconShare
 
Manage episode 380423912 series 1539212
Content provided by Tennessee Farm Table and Amy Campbell. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Tennessee Farm Table and Amy Campbell or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Setting the table with Country Ham, and how through the dry-aged process, and sliced paper thin, is then called “Prosciutto. Our 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’s dry-aged, country hams are produced in Madisonville, Tennessee. I (Amy Campbell) share a 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.
  continue reading

286 episodes

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