Last year, I was introduced to the wonders of jamon iberico de bellota, the justifiably revered leg meat shaved from acorn-fed, black-hooved Spanish hogs. It was nutty, with melt-in-your-mouth ribbons of fat, chewy red musculature and crunchy white spots of caramelized amino acids. On a recent trip to Cube – Alex Palermo’s ever-changing Italian market/restaurant – the fromagier helped to prove that these prized pigs are good for more than just their legs. She prepared an impressive cheese and charcuterie plate that included eight slices of cured pork tenderloin sourced from the Iberian pigs. The glistening, well-marbled pork paired well with Marcona almonds, which complemented the nuttiness of the acorn-fed hog meat. The lomo costs $14 per serving at Cube.

Dose of Vitamin P is a new feature that spotlights my favorite pork dish from the previous week.

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