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Iberian Ham The Interprofessional Association of Iberian Pigs (ASICI) and ICEX Spain Export and Investment have signed a collaboration agreement to strengthen the worldwide footprint of Spain's renowned Iberian pig sector. This partnership aims to promote the internationalization of the Spanish Iberian sector through a series of reverse missions, allowing international buyers and influencers to experience firsthand the uniqueness and excellence of Iberian products.  A Comprehensive Program to Showcase Iberian Excellence From 2025 to 2026, the initiative encompasses visits to pastures, drying sheds, and meat processing plants. Participants will engage with industry companies and partake in gastronomic experiences designed to highlight the unparalleled quality of the Iberian pig. The program also includes tours of the Dehesa, a unique ecosystem where Iberian pigs are raised sustainably, contributing to environmental preservation and biodiversity.  Strategic Markets and Business ...

Prosciutto di San Daniele Prosciutto di San Daniele stands as a paragon of Italian culinary excellence, deeply rooted in the traditions of Friuli Venezia Giulia. Its distinctive flavor and artisanal production have captivated palates worldwide and significantly bolstered Italy's agri-food sector. Economic Significance In 2023, Prosciutto di San Daniele production reached approximately 2.59 million legs, with exports constituting 19% of total sales. The number of certified pre-sliced prosciutto packs exceeded 21.3 million, reflecting a growing consumer preference for convenience without compromising quality.  The total turnover from production and distribution activities remained steady at €360 million, maintaining the growth achieved in previous years. This stability underscores the enduring demand and appreciation for this esteemed product.  Export Dynamics Prosciutto di San Daniele's international appeal is evident in its export figures. In 2023, exports accounted for 19% of...

San Daniele Ham Prosciutto di San Daniele, an emblem of Italian culinary excellence, will embark on its annual gastronomic tour, "Aria di San Daniele," traversing Italy from April to November 2025. This initiative, organized by the Consorzio del Prosciutto di San Daniele, aims to bring the esteemed cured ham's unique flavors and traditions to major Italian cities, offering immersive experiences for consumers and professionals in the hospitality sector. Tour Schedule and Cities The 2025 "Aria di San Daniele" tour will visit six prominent Italian cities: - Turin: April 6–9, 2025 - Verona: May 12–15, 2025 - Milan: June 9–12, 2025 - Rome: September 21–24, 2025 - Bari: October 13–16, 2025 - Naples: November 16–19, 2025 Each city will feature various events at chosen restaurants, wine bars, and venues, allowing attendees to enjoy Prosciutto di San Daniele DOP through specially curated tastings and themed experiences. Event Highlights Participating venues will have a s...

Señorío de Montanera Señorío de Montanera, a prestigious brand recognized for its pure Iberian products sourced from the Dehesa de Extremadura Denominación de Origen, has recently been honored as the top producer of acorn-fed Iberian ham in the world according to the international guide Taste Atlas. This prestigious recognition underscores the brand's unwavering commitment to quality, tradition, and environmental stewardship. The Dehesa de Extremadura, a vast expanse of oak forests in southwestern Spain, serves as the natural habitat for the Iberian pig. This unique ecosystem, characterized by its rich biodiversity, is pivotal in producing high-quality Iberian ham. "Dehesa" originates from the Castilian word "defensa," historically referring to lands designated for free-range grazing. Today, the Dehesa de Extremadura encompasses the entire Extremadura community as a livestock-producing area, with specific regions in southwestern Badajoz dedicated to the producti...

Pata Negra Ham The black pig ham, with its deep red color and intense, rich flavor, is more than a delicacy. It reflects centuries-old traditions, respect for nature, and the dedication of farmers who understand that true quality begins long before the meat reaches the table. This exquisite product, sometimes referred to as Pata Negra Ham by culinary enthusiasts, is a sensory journey that transports one straight into the heart of oak woods and sun-drenched fields. The story begins with the black pigs, belonging to an ancient local breed once on the brink of extinction. These animals are unlike typical commercial breeds. Raised in harmony with nature, they are left free to roam vast open fields and dense woods, basking in the sun or braving the rain and wind. Their lifestyle is one of movement and exploration, essential for developing the muscle structure and intramuscular fat that will eventually give the ham its melt-in-the-mouth texture and complex flavors. Diet plays an equally cru...

San Daniele Ham In the picturesque town of San Daniele del Friuli, nestled in Italy's Friuli-Venezia Giulia region, a centuries-old tradition thrives, producing one of the world's most esteemed culinary delights: Prosciutto di San Daniele . This delicacy, renowned for its sweet and delicate flavor, owes its unique characteristics to the region's distinctive microclimate and artisanal production methods.  The Essence of Prosciutto di San Daniele Prosciutto di San Daniele is more than just cured ham; it's a testament to the harmonious blend of nature and craftsmanship. The town's unique position, where the cool breezes from the Carnic Alps converge with the warm currents of the Adriatic Sea, creates an ideal environment for curing pork legs. This natural advantage, combined with the expertise of local artisans, results in a product that has been celebrated for generations.  A Glimpse into the Production Process The journey of Prosciutto di San Daniele begins with the ...

Bayonne Ham The 562nd edition of the Bayonne Ham Fair is quickly approaching, bringing excitement, tradition, and culinary artistry that has been celebrated for centuries. From Thursday, April 10 to Sunday, April 13, 2025, the historic city of Bayonne in the French Basque Country will transform into a lively hub of festivities centered around its iconic Bayonne ham. A key highlight of the fair is the highly anticipated competition for the best farmhouse ham, reserved for passionate individuals who craft their hams with care and dedication. On Thursday morning, April 10, amateur producers will gather at the market square between 7:30 and 8:30 a.m. to impress the esteemed jury. The judges will evaluate each ham based on three crucial criteria: cut, aroma, and drying time. The announcement of the winners at noon is a moment of great anticipation, rewarding months — often years — of meticulous craftsmanship. Last year’s competition saw 26 impressive farmhouse hams presented. Among them, Xi...

Pata Negra Ham Perched on high stools at the bar of Rome’s famed Ristorante Salumeria Roscioli, we sip our Chianti eagerly. Around us, diners are lost in moments of pure culinary bliss as they indulge in plates of homemade buffalo mozzarella, steaming bowls of La Matriciana, and delicately sliced Pesce Sparda. But our sights are on something even more special: Italy’s prized black pig prosciutto. While Spain’s Jamón Ibérico, including the famous Pata Negra Ham , enjoys international renown, Italy’s black pig prosciuttos are finally stepping into the spotlight. This long-overlooked delicacy is a product of deep-rooted tradition, regional pride, and artisanal craftsmanship. The Renaissance of Italy’s Black Pig Prosciutto Italians have always revered their salumi, treating air-dried meats as an essential well-rounded meal component. From simple countryside trattorias to Rome’s trendiest ristorantes, black pig prosciutto is becoming a highly sought-after delicacy. Unlike conventional prosc...

Iberian Ham The world of gastronomy is a rich tapestry woven from tradition, culture, and innovation. Few culinary treasures embody this fusion as well as Pata Negra Ham, a staple of Spanish cuisine celebrated in rural Andalusia and on the global stage. Two seemingly distinct yet intimately connected events—Andalusia's XIV Gastronomic Rite of the Slaughter of the Iberian Pig and the 97th Academy Awards Governors Ball—both highlight the significance of Iberian ham in different cultural settings, bridging ancestral heritage and international prestige. A Celebration of Ancestral Traditions in El Real de la Jara On March 14, 15, and 16, the small town of El Real de la Jara in Seville will host the XIV edition of the Gastronomic Rite of the Slaughter of the Iberian Pig. This yearly event, supported by Ricardo Sánchez, the deputy of the Government of the Junta de Andalucía in Seville, and José Manuel Trejo, the mayor of El Real de la Jara, honors the long-standing traditions of Iberian p...

Pata Negra Ham On April 6, 2025, the city of Jaén will host the second edition of the Charity Ham Cutters Meeting, aiming to break the Guinness World Record for the largest gathering of ham cutters. At Andrés de Vandelvira Park, the event will begin at noon and welcome over 200 professional ham cutters. The major goal of this event is to collect donations for the ALES Association, a local group that helps children with cancer and their families. The organizers anticipate distributing approximately 5,000 servings of ham to attendees, with each serving priced at around five euros, although the exact amount is yet to be finalized. Óscar Moriana, president of ALES, expressed gratitude towards the professionals and volunteers involved, stating, "We thank the professionals for their involvement in a charitable cause. And also all the volunteers who offer their impeccable work." He emphasized the event’s significance, describing it as "a long-distance race" and a pivotal m...