Cooking with a $1,500 Leg of Jamón Ibérico

Prosciutto is special. Jamón Ibérico is a level above this. And Cinco Jotas Jamón Ibérico is a level beyond that. What I have today is a full hind leg of Cinco Jotas, the full hind limb of an Iberian pig that’s been fed nothing but acorns throughout the entirety of its life, only to be serenaded before death by Mozart (no joke) and cured by a ham master (yes, that’s a real thing). Jamón Ibérico is the holy grail of Spain. It is uniquely addicting, boasting such a wonderfully developed flavor filled with hints of nuttiness and an indescribably buttery texture. I’ve procured this Jamón from La Tienda, a special shop with innumerable Spanish foods. The link to their website is here: . Today, I’ve made three dishes with this. Our appetizer is Pan con Tomate, a traditional Spanish dish that I’ve placed my own personal spin on. Next we have an entrée of Pasta Carbonara, replacing the traditional Guanciale (an Italian s