Spanish Ham -- Jamón Serrano and Jamón Ibérico -- is at the heart of Spanish culture and cuisine. The cured ham is a celebratory food, among the ranks of caviar and white truffles. The aged ham, typically acorn or grain fed, brings a complex texture, distinct marbling, a deep red color and a briny flavor that is said to melt in your mouth. Award-winning chef Michelle Bernstein is a fixture in Miami's culinary scene, and the name behind restaurant favorites like Café La Trova and Michy's. She weighs in on Florida's culinary evolution and how she uses bright Latin flavors like Spanish Ham to in her cooking. Cinco Jotas produces some of the finest acorn-fed Spanish Ham with a curing process that has been around since 1879. Communication Director María Castro explains how the meadows of southwest Spain where the 100% ibérico pigs feed and roam completely free range impacts the quality of the ham. Follow @chefmichy @cafelatrovamiami @mbcmiami @sweetlibertymia @lacanitamiami @cincojotas @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/