World's Best Ham by PataNegra.dk

In Spain, jamón isn’t just food. It’s culture, pride, and for many, a symbol of patience and tradition. Among all its types, jamón ibérico has always been seen as one of the world’s finest hams. But how do you tell a good ham from a truly great one? Víctor Sanchego, founder of Mundibérico, says the answers are right there in front of us — if you know where to look. The Mystery of White Crystals One of the first things Sanchego points to is the tiny white spots sometimes seen in the meat. Many consumers worry they’re defects, but in fact, they are a sign of quality. These crystals, formed from an amino acid called tyrosine, appear only when the ham is cured slowly and naturally. “They don’t show up in rushed products,” Sanchego explains. “They are proof that time and patience were part of the process.” What the Hoof Tells You Sanchego also suggests examining the pezuña, or hoof. A long, narrow hoof often signals stronger Iberian genetics. Moreover, if the outer casing around the hoof a...

Beijing doesn’t usually come to mind when you think of Spain’s food culture. But in September 2025, the city’s food lovers got an authentic taste of Iberia as Jamón Ibérico took centre stage during a week-long celebration. Organised by ASICI (Interprofessional Association of Iberian Pork), the campaign called “Awaken Your Ibérico Sense” turned the spotlight on what many call the world's best ham. Chefs in Training On the 12th and 13th of September, a group of executive chefs from some of Beijing’s top kitchens swapped their usual routines for something new: an intensive course on Iberico ham. The program mixed classroom sessions, led by Jesús Pérez Aguilar, ASICI’s managing director, with hands-on workshops. The big highlight was master slicer Zulima Esteban, who not only taught the chefs how to cut perfect slices but also how to arrange them beautifully on the plate. Many of the participants said it wasn’t just about technique — it was about understanding the product’s soul. As Es...

E very September, the quiet hills around Langhirano, in the heart of Emilia-Romagna, come alive with the scent of tradition. The Festival del Prosciutto di Parma is more than just a food fair — it’s a meeting point between history, craft, and passion. The 2025 edition, held from 5 to 7 September with additional events the following weekend, once again proves why Prosciutto di Parma is often regarded as the world's finest ham. Opening Festivities in Langhirano The festival kicks off with music, speeches, and the warm welcome of Langhirano’s piazza. This year, the stage is taken by Paralympic gold medalist Giulia Ghiretti and TV host Francesco Panella, bringing not only star power but also real stories of food, sport, and everyday life. Panella even runs a fun little quiz about Italian cured meats, proving that culture and good taste can easily walk hand in hand. The Heart of the Festival: Tasting and Exploring But the real soul of the festival isn’t in the bright spotlights — it’s ...

I n Spain, ham is far more than just food. It’s part of identity, a source of pride, and in some regions, almost like a religion. And among all the hams, none stands out more than jamón ibérico — the black-hoofed jewel that many food lovers see as one of the world’s best hams. But behind the aroma of acorn-fed slices, a battle is simmering — and it has pitted some of Spain’s most famous producing regions against each other. The Spark of the Conflict The trouble started in Guijuelo, a Denomination of Origin (DOP) in Salamanca. Recently, its regulatory board decided to loosen the rules: now pigs with only 50% Iberian bloodline (the other half being Duroc) can still qualify for the Guijuelo label. Until now, stricter standards were seen as the norm. To the producers of Jabugo (Huelva) and Los Pedroches (Córdoba), this felt like betrayal. For them, quality means 100% Iberian pigs, raised free under oak trees, fattened on acorns, and given space to roam. By mixing in Duroc bloodlines and c...

In the heart of Bayonne, down a narrow street in the Petit Bayonne district, there’s a small workshop that smells of salt, wood, and time itself. It belongs to Pierre Ibaïalde, a craftsman who has spent over 30 years perfecting a product that many locals proudly call the soul of the Basque Country — the renowned Bayonne ham. A Life Shaped by Tradition Pierre didn’t just stumble into this. Born into a family of farmers in the Basque Country, he grew up in harmony with the rhythms of the land, the animals, and traditional customs. In 1990, he decided to open his own workshop. His mission was simple: keep alive the old ways of making ham, while showing curious visitors what authentic charcuterie means. Today, his workshop is more than just a place where meat hangs from hooks. It’s like a little museum of flavours. You can walk in, take a guided tour, see the old salting rooms, smell the curing hams, and, of course, taste them at the end. His shop next door offers not just ham, but sausag...

This September, in the city of Seville, the Auténtica Premium Food Fest once again became the beating heart of gourmet culture in southern Spain. Among dozens of outstanding producers, Belloterra, a family-driven company from the Valle de Los Pedroches in Córdoba, was named “Productor del Año” (Producer of the Year) at the Auténtica Excellence Awards 2025. The recognition is not just another trophy on the shelf; it is a confirmation of what many chefs and food critics have said for years — Belloterra is crafting some of the world’s best ham, a product born from centuries of Iberian tradition and combined with a modern push toward sustainability. Rooted in the Dehesa Belloterra’s story originates from the special lands of Los Pedroches, one of Europe’s largest dehesas, characterized by vast Holm oak forests. Here, the 100% Iberian pigs wander freely, munching on acorns (bellotas) during the montanera season. This gives the meat its melt-in-your-mouth texture, with a rich mix of nutty, ...

For most food lovers, Spanish jamón is already one of life’s great pleasures. But not every ham is created equal, and few names carry as much weight as Joselito. With over 150 years of history, the brand has established a reputation for craftsmanship, patience, and quality that even Michelin-starred chefs praise. Now, after a big win in New York, many are saying Joselito deserves to be called the world's best ham. A Big Night in Manhattan The setting was the first-ever Premios a la Excelencia Gastronómica (Awards for Gastronomic Excellence), hosted by the Spain–USA Chamber of Commerce. Held at a private club in New York, the gala dinner gathered chefs, critics, and food writers. On that night, José Gómez — the fifth generation of the Joselito family — presented something scarce: a vintage ham from 2008, cured for years under perfect conditions. That ham, along with their flagship jamón ibérico de bellota, wowed the guests and earned Joselito the top recognition of the evening. It ...