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Pata Negra Ham In a world where culinary craftsmanship often battles with convenience, Carrasco Ibéricos has once again reaffirmed its commitment to tradition, excellence, and heritage, launching its 2021 Limited Edition Jamón Solera. This unique offering, cured for an extraordinary five years, will be unveiled on June 25th at noon in Madrid’s iconic Mercado de San Miguel, with a special tasting event led by renowned chef and brand ambassador David de Jorge. The Solera Ham is more than a premium product—it is a living tribute to five generations of artisanal dedication in the heart of Guijuelo, a town famed for its cured meats. As Juan Atanasio Carrasco, general manager of Carrasco Ibéricos, reflects, “This began as a tribute to the tradition of all those who have made up the company for five generations. We have concentrated all this legacy into a series of hams that meet the highest quality standards and are made with the utmost care.” Solera: A Philosophy of Continuity Inspired by t...

Pata Negra Ham From June 5th to 8th, the town of La Solana in Ciudad Real will host the second edition of its Agri-Food and Crafts Fair, Saborea La Solana, positioning itself once again as a benchmark for gourmet innovation and regional development.  Organized by the Department of Economic Promotion, Development Cooperation, and Tourism, under the direction of Santiago López Izquierdo, the fair has grown notably compared to its successful inaugural edition in 2024. This year, it will bring together 30 companies and 45 booths showcasing the best in local food products, artisanal creations, and regional entrepreneurship. But among the many attractions set to delight attendees, the spotlight this year will undoubtedly shine brightest on chef Vicente López’s culinary performance from the renowned restaurant Jamón Spain in Valdepeñas. Scheduled for Sunday, June 8th, at noon under the fair’s main tent, López’s cooking demonstration promises to blend tradition and creativity in a gastrono...

Pata Negra Ham In the small town of A Estrada, nestled in Galicia’s lush landscape, two young men—Daniel Bernárdez and Manuel Pombo—are reviving a traditional Spanish craft and turning it into a growing profession: jamón ibérico carving. While ham slicing has long been an essential part of Spain’s culinary identity, it’s now gaining new prestige and commercial value thanks to skilled artisans like them. Their dedication, rooted in curiosity and passion, reflects a broader cultural resurgence surrounding Iberian products—including specialties like Pata Negra Ham —and the rise of gourmet services in weddings, corporate events, and hospitality. From Curiosity to Craft: The Journey of Daniel Bernárdez Daniel Bernárdez began his professional life in a four-star hotel, working as a waiter. It was there, during a special demonstration by an expert ham cutter, that he found his calling. “I was fascinated by everything: the technique, the parts of the ham, and especially the elegance of the sli...

Pata Negra Ham From May 30 to June 2, 2025, the picturesque town of Polesine Zibello in the Bassa Parmense region of Italy hosted the 38th edition of the Festa del Culatello di Zibello, a vibrant celebration dedicated to one of Italy's most esteemed culinary treasures: the Culatello di Zibello DOP. This yearly celebration, which is strongly established in local custom, drew hundreds of tourists eager to sample this unique cured meat's rich tastes and cultural history. A Festival Steeped in Tradition and Flavor The Festa del Culatello di Zibello is more than just a food festival; it's a testament to the region's dedication to preserving and promoting its gastronomic legacy. The event is organized by a consortium of local associations, with the support of the Pro Loco, the Municipality of Polesine Zibello, and the Consortium for the Protection of Culatello di Zibello DOP. This collaboration ensures the festival remains a community cornerstone, celebrating the artisanal cr...