Centuries of history and generations of cooking tradition come together in Castilla Y Leon, where Jose travels to restaurants that have mastered fire. We look on as master chefs roast pigs and lambs, then watch as Jose prepare the perfect roast rack of lamb. And we meet the Iberico pig-source of the Iberico ham that was unavailable in the U.S. until recently, but is now sweeping the nation as the caviar of cold cuts.