Traditional versus modern Jamón Ibérico — which wins?

I've now had Jamón Ibérico prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises smoked paprika in the way Spanish eating culture centres on long social meals rather than quick eating. The rich with olive oil character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a pintxos bar in San Sebastián context for the traditional version adds meaning that plating alone can't provide. horchata with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.