Centuries of history and generations of cooking tradition come together in Castilla y León, where José travels to restaurants that have mastered fire. We look on as master chefs roast pigs and lambs, then watch as José prepare the perfect roast rack of lamb. And we meet the Ibérico pig—source of the Ibérico ham that was unavailable in the U.S. until recently, but is now sweeping the nation as the caviar of cold cuts.
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