Jamón ibérico, Iberian ham, also called pata negra, is a type of cured ham produced only in Spain. I was introduced to this cured ham which sells for $270/pound when I was hired to photograph it at Cristina’s Restaurant in Sun Valley, Idaho. I usually don’t fuss with the food that I photograph very much. I like to capture the beauty that naturally comes out when someone first places it in front of my camera. You bet I did not move, touch or fuss with this very special ham when Cristina placed it on the table in front of me. This beautiful plate was quickly enjoyed by a table next to me as soon as I wrapped up the photoshoot.