Eating the most ethically-raised meat on the planet made me vegetarian

How eating world-class Spanish jamón forced me to confront my own gastronomical ethics

Left: the legendary black pigs of Spain. Right: the author in Sevilla, 2015
Left: a slice of jamón ibérico (photo taken in the Cinco Jotas tasting room); Right: Cinco Jotas jamón atop toast, made by the author

I’m a west coast-based creative director at New York-based ad agency MRY, and the season 5 Masterchef runner-up. I love mayonnaise, yoga, cats, and pizza.

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