When Mercat a la Planxa chefs Aaron McKay and Evan Behmer were sampling different cuts of Iberico pork for their menu, there was one in particular that proved unparalleled from the start: the pluma.

ARACENA, Spain — “How do you like the ham?” asked Manolo Romero de la Ossa, the owner of Casas, a popular restaurant here in Andalusia. All week long around the village of Jabugo, my wife and I had ...

FLATONIA — Four years ago, 150 black pigs from Spain were loaded onto a truck and driven some 1,000 miles from Spain to Amsterdam, where they were then individually crated and loaded onto a chartered ...