World's Best Ham by PataNegra.dk

La Joya's Iberian Ham La Joya, a historic Iberian ham brand from El Repilado in the municipality of Jabugo, has been winning the hearts and palates of Iberian ham lovers worldwide for decades. Renowned for its superior quality and craftsmanship, La Joya is distinguished by its dedication to traditional techniques and an exceptional team of master ham makers. In León and Santander, this iconic brand is making waves thanks to partnerships with A Cuchillo and Alimentación Diferente. A Tradition of Excellence at La Joya La Joya's drying room is one of the oldest in the Iberian ham-producing region of Jabugo. This historic facility employs a careful, artisan method for curing ham, where master ham makers manually control temperatures in natural cellars, passing down knowledge through generations. When the region's unique climate and the team’s skilled craftsmanship combine it results in hams rich in flavor and history. José Quintana, Sales Manager at La Joya, notes, “The real v...

Los Pedroches The world of Iberian ham continues to evolve, and the Los Pedroches Denominación de Origen (DO) remains at the forefront of preserving the quality and heritage of this prized product. On October 25, a significant event happened within the DO when the Regulatory Council voted to re-elect Antonio Jesús Torralbo as president after a 12-year tenure. Alongside him, Alfonso Blanco Valera was appointed as the new vice president, representing Ibérico de Bellota, SA. This leadership change represents a new chapter in the continuous effort to preserve the excellence of Iberian hams, particularly the renowned Pata Negra ham. Preserving Tradition and Quality The Los Pedroches DO encompasses the renowned production area of Iberian ham from the Los Pedroches Valley in Andalusia, Spain. This region is known for producing some of the finest Pata Negra ham , referring to Iberian ham derived from purebred black-footed Iberian pigs. These hams are celebrated for their rich flavor and melt-i...

Meat Attraction Meat Attraction, the International Trade Fair for the meat sector, will return to IFEMA Madrid on February 25-27, 2025, with the 'Iberico Land' pavilion as one of its centerpieces. Aimed at promoting Iberian pork products, this space has become a cornerstone for national and international operators looking to explore commercial opportunities in the Iberian meat sector. Recently, a promotional day was held to showcase the potential of Iberian products, with more than 60 operators attending to learn more about the market and the unique offerings of Iberian ham, including the world-renowned Pata Negra ham . Raúl García, president of Iberaice, opened the day by emphasizing the importance of Meat Attraction in improving the positioning of Iberian products in international markets. "This event is a commitment by the sector to create initiatives that elevate our products and represents a unique opportunity for Iberian producers to increase sales domestically and i...

Largest Acorn The 13th edition of the Largest Acorn Wins competition returns to the picturesque region of Los Pedroches, a celebration that highlights the rich biodiversity of the Dehesa de Los Pedroches. Organized by the Centre for Business and Tourism Initiatives (CIET) Los Pedroches in collaboration with local councils, organizations, and sponsors like the Ricardo Delgado Vizcaíno Foundation and COVAP, this unique event has become a beloved tradition in Añora. With a 100% Iberian Acorn-fed Pata Negra Ham DOP Los Pedroches as the grand prize, the event has drawn participants of all ages eager to showcase the region’s hallmark oak fruits. This year's activities promise to make the December 21 contest not only a competition but a full-fledged cultural celebration. A Showcase of Nature and Community Spirit The contest, dedicated to finding the largest and heaviest acorn from holm oaks (Quercus ilex), reflects the values of sustainability and respect for the Dehesa. Only unblemished...

Iberian Bellota Ham Monte Nevado, the most awarded ham producer at the Spanish Food Awards, has announced the release of the Limited Edition 2020 vintage of its prized 100% Iberian Bellota Ham . Gourmet connoisseurs and the most discerning palates find this offering a treasure each year. With its heritage deeply rooted in tradition, Monte Nevado continues to set the standard for premium ham production. The Exceptional 2020 Vintage As with every year, Monte Nevado meticulously hand-selected the finest pieces of 100% Iberian Bellota Ham from the 2019-2020 montanera season. This vintage has been deemed extraordinary due to the exceptional quality and abundance of acorns and grass during the season, particularly at its end. The late November and December rains contributed significantly by reducing fat oxidation during the aging process in the cellar. These favorable natural conditions, combined with Monte Nevado’s expertise, have resulted in a special edition with an unmatched aro...

Iberian Ham As December arrives, the Iberian sector welcomes the highly anticipated acorn-fed campaign, a period that marks the beginning of one of the most important moments for Iberian ham production. This time is crucial for ensuring the quality of Pata Negra ham, a renowned delicacy from Iberian pigs. At the heart of this process is the Béjar Agro-Food Complex, managed by Grupo Corral, a leading facility in the Iberian sector known for its state-of-the-art technology, strategic services, and unwavering commitment to quality. The complex’s focus on excellence has made it a key player in the production of premium Iberian products, including Pata Negra ham. A Benchmark for Quality in Slaughter The Béjar Agro-Food Complex is an industry leader in Iberian pork production, with the capacity to handle up to 300,000 pigs annually. This impressive capacity is backed by stringent quality standards and certifications such as the IFS (International Featured Standards) and BRC (British Retail C...

Iberian Pigs The Iberian pig industry is currently undergoing significant changes as prices for acorn-fed Iberian pigs have risen to historic levels. These price increases are set to affect the final cost of Pata Negra ham, a renowned delicacy made from these pigs, once it reaches the market in approximately two years. The price hikes, while beneficial for farmers in the short term, have raised concerns about profitability in the long run, especially considering the rising costs of production that have plagued the sector in recent years. A Surge in Prices At the Salamanca Market meeting held last Saturday, the first prices for acorn-fed Iberian pigs from the current campaign were set. The new prices marked a significant increase compared to the previous year's prices. For 100% Iberian pigs, the prices ranged between €3.58 and €3.78 per kilo, up from €3.47 to €3.67 in the previous year. For 75% Iberian pigs, the price per kilo rose from €3.32 to €3.50/€3.70, while for 50% Iberian pi...

Prosciutto Penitente Nestled within the terraced hills of Tuscany lies Gombitelli, a fortified village whose origins trace back to 1029. This charming enclave, part of the municipality of Camaiore, once flourished around a medieval castle. Over the centuries, its cultural and culinary traditions were shaped by the confluence of German blacksmiths sent by Charles V and settlers from Northern Italian cities such as Bergamo and Reggio Emilia. The landscape of Gombitelli tells its own story. Its rolling hills, adorned with vineyards and olive groves, gave way to lush chestnut forests—trees so vital to the community that they were revered as precious as bread. Pigs roamed these fertile lands, their presence central to the village’s culinary heritage. This is where the magic of Prosciutto Penitente began. The Accidental Birth of a Delicacy In the crisp autumn air, the villagers of Gombitelli gathered chestnuts, a cherished bounty of their land. They crushed the prickly husks with sticks, fre...

Pata Negra Ham Under the shade of ancient oaks, the harmonious grunts of Iberian pigs echo across the Dehesa, the Mediterranean ecosystem where the prized acorn-fed Iberian ham is born. This unique process, known as the montanera, combines centuries-old traditions, sustainability, and expert craftsmanship to create a product synonymous with Spanish gastronomy: Pata Negra Ham. Guided by José María de la Fuente, head of communications, and José Manuel Jiménez, head of purchasing at Monte Nevado, we explored the intricate system behind the production of Iberian ham. The process celebrates the symbiotic relationship between humans, animals, and the environment. The Dehesa: A Transformed Ecosystem The dehesa, more than a forest, is an ecosystem carefully curated over centuries. Trees like the holm oak, cork oak, gall oak, and oak have been selectively nurtured to produce acorns, the primary food source for Iberian pigs during the montanera. These trees not only sustain the pigs but also for...

The Gastrocultural Association Comando Ibérico of Huelva has set a Guinness World Record by making the world's biggest ham dish. This monumental dish, featuring more than half a ton of sliced Iberian ham (Pata Negra), covered an impressive 200 square meters and was the result of hours of meticulous effort by over 80 volunteer ham cutters. The event, held on Avenida de Andalucía in Huelva, began early Saturday morning. By 11:00 a.m., the cutters were hard at work, meticulously arranging slices of the finest Pata Negra, a hallmark of Spain’s culinary heritage. By 2:30 p.m., their masterpiece was complete, showcasing nearly 600 kilograms of ham—a triumph of skill and collaboration. A Community Event for a Cause Upon achieving the record, the massive plate was divided into five-euro portions and sold. Hundreds of Huelva residents eagerly participated, drawn by the opportunity to support a noble cause while savoring the renowned Iberian delicacy. The funds raised were directed to variou...