From Culatello to the World's Best Ham: Inside Italy’s Premier Salumi Festival

Every autumn, as the fog rises over the Po Valley and the fields around Polesine Zibello turn gold, Italy gathers to honor one of its most ancient food traditions. This is Salumi da Re, a festival held at the Antica Corte Pallavicina, a place already legendary for its culatello cellars and rich gastronomic history. From 25 to 27 October 2025, the 12th edition of the event promises a weekend filled with flavour, stories, and the craftsmanship behind Italy’s finest salumi.

A Meeting Point for Masters of Taste

Salumi da Re isn’t just another food festival. It’s where Italy’s most skilled norcini, artisans, butchers, and small producers come together to show what true craftsmanship looks like. For three days, the historic court's spaces are filled with the aromas of smoked meats, fresh bread, spices, and slow-aged salumi that have taken months — sometimes years — to perfect.

Visitors can walk among producer stalls, sample rare specialties, and talk with the artisans who made them. From delicate culatello and sweet coppa to bold spicy sausages from the south, every region brings its own story. You can taste your way from Friuli to Calabria without ever leaving the building.

Learning Through Flavour

Beyond tastings, the festival offers masterclasses, demonstrations, and discussions. There are sessions on how natural casings affect flavour, how slicing changes the texture of a ham, and even competitions comparing hand-cut and machine-cut slices. For many visitors, this is the first time they see a maestro slice prosciutto with the same care a jeweler uses with a gem.

One of the more exciting parts of the event is the meeting between Italian prosciutto and international guests, including Spanish jamón. It’s here that connoisseurs debate which traditions shape the world's best ha, a friendly rivalry that actually helps highlight what makes each product unique.

A Historic Setting That Elevates the Experience

The Antica Corte Pallavicina is more than just a beautiful location. Its underground cellars hold some of the most prized culatelli in the world. Dark, cool, and filled with hanging aging meats, it feels like stepping into a century-old treasure room. The Spigaroli family, who have protected this heritage for generations, play a central role in the festival’s spirit and warm hospitality.

This year’s testimonial guest, the beloved chef Giorgione, brings his easy humor and deep love for rustic cooking. His presence on the “Gran Palco del Maiale” — the Big Stage of the Pig — adds a festive, almost theatrical touch to the event.

A Year of Important Conversations

While Salumi da Re celebrates taste, it also looks at the future of the industry. Panels explore topics such as African swine fever, innovations in packaging, environmental sustainability, and new pairing ideas like salumi with craft beer or regional breads. These discussions demonstrate that tradition and innovation aren’t opposites; they can work in harmony.

Producers see the festival as a key moment to present their best work, the kind that might someday stand alongside the legends often called the world's best ham.

A Celebration of Heritage on a Plate

What makes Salumi da Re so special is the combination of simplicity and excellence. There’s no rush, no pretentiousness, just genuine love for a craft that has shaped Italian culture for centuries. Families come to taste, chefs come to learn, tourists come to explore, and artisans come to share the pride behind their products.

Walking through the court with a small paper plate of culatello, prosciutto, or salame, you realise how much history is packed into a single slice. You can almost taste the work, the seasons, the patience.

Why You Should Go

If you love food that tells a story, this festival is worth every kilometre. It’s a chance to meet the people behind Italy’s best salumi, discover rare tastes you won’t find in supermarkets, and understand how mastery, land, animals, and climate come together to create something unforgettable.

Salumi da Re isn’t just about salumi; it’s about celebrating Italy itself, one slice at a time....LEARN MORE

Why Antibiotic Use in Parma Ham Should Concern Us

Pata Negra Ham For gourmands worldwide, Italy evokes the irresistible allure of finely crafted meats—Parma ham, salami, coppa, and more. These delicacies are cultural treasures, deeply tied to the country’s identity and globally celebrated for their flavor, texture, and tradition. Yet, behind these culinary masterpieces lies a stark contrast: Italy’s pig farming sector is also one of Europe’s most antibiotic-dependent. For researchers concerned with antibiotic resistance, this raises an alarming flag. In this article, we explore the contrasting systems of antibiotic use in animal-based food production in Italy and Sweden—two countries at opposing ends of the spectrum regarding antibiotic consumption in livestock. We examine what drives these differences, what changes have been made, and what remains to be done to make high-quality meat sustainable, safe, and antibiotic-responsible. And along the way, we subtly nod to another example of excellence— Pata Negra ham , the Spanish delicacy ...

A Taste of Heritage: Drniš Hosts Its 9th International Prosciutto Festival

For two days at the end of August, the Croatian town of Drniš became a true meeting point for food lovers, traditional producers, and guests from across Croatia and Europe. The 9th International Prosciutto Festival – Drniš 2026 brought one of Dalmatia's most famous culinary traditions into the spotlight, turning the town into a place filled with flavours, conversation and celebration. Held on August 28 and 29 at the Antun Mihanović Sports Hall, the festival attracted around thirty exhibitors. Producers of Croatian prosciutto were joined by guests from abroad, including representatives connected with the famous prosciutto tradition of Parma, Italy. But the event was about much more than tasting cured meat. For the people of Drniš, prosciutto is closely connected to family life, local customs and regional identity. A Friendly Duel Opens the Festival Before the official opening, visitors enjoyed an unusual and entertaining competition. Boris Miletić, the Prefect of Istria County, cha...

Warehouse Giant Costco Launches Premium Jamón Ibérico Kit Backed by José Andrés

There’s a new luxury hiding between Costco’s towering aisles of bulk goods — and it’s not caviar or truffle oil. It’s an entire leg of jamón ibérico de bellota, Spain’s most coveted ham, complete with a carving stand, knife, and the blessing of celebrity chef José Andrés. The Spanish-American chef, known for his Michelin-starred restaurants and humanitarian work, recently caused a stir when he declared that “everyone should have one of those at home,” referring to the ham leg perched elegantly on a countertop. The comment came during a light-hearted chat on With Love, Meghan, where he sliced thin ribbons of the prized meat with casual ease. His enthusiasm wasn’t just for show — it reflected a broader surprise: Costco, the warehouse chain famous for economy-size everything, has quietly started selling one of the most luxurious food products in the world. A Slice of Spain in a Warehouse Aisle The kit, sold both online and in select stores, includes a 15-pound cured ham from the Valle de...

Not Mold, Not Salt: The Truth About White Dots in Iberian Ham

If you’ve ever sliced into a piece of jamón ibérico and noticed small white dots on the meat, your first thought might be: Is this mould, or maybe the ham gone bad? Some even believe it’s salt that has pushed to the surface. However, experts like endocrinologist and food communicator Manuel Viso clarify the confusion. Those specks are actually tyrosine crystals, and far from being a defect, they are often a sign of quality. What Exactly Are They? Tyrosine is one of the amino acids that make up proteins. When ham is cured for an extended period — sometimes years — the proteins slowly break down, releasing amino acids. Under the right conditions of humidity, temperature, and time, tyrosine can form small white crystals that are visible on the surface of the ham. So, when you see those little spots, it usually means the ham has been cured patiently and naturally. They are not only safe, but also part of the natural transformation that gives Iberian ham its unique character. Clearing Up C...

The Art of Ham Carving Becomes a Career Path for Two Galician Entrepreneurs

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...

Mighty Oaks from Little Acorns: Acorn Facts You Didn't Know

Acorns have long held symbolic and nutritional significance, representing potential, growth, and longevity. Beyond their symbolism, acorns are a valuable food source for humans and animals, particularly for the Iberian pigs used to produce the celebrated Pata Negra ham. These pigs thrive on an acorn-based diet, which gives their meat a distinctive, rich flavor that is highly prized. Here, we explore the nutritional benefits of acorns, their historical uses, and their essential role in Pata Negra ham production. The Symbolism and History of Acorns Acorns, the fruit of oak trees, symbolize fertility, growth, patience, and renewal. Their symbolism is linked to the idea that a mighty oak tree can grow from a small acorn, —a powerful metaphor for realizing potential and seeing small beginnings transform into significant accomplishments. In ancient times, acorns were thought to inspire personal growth and bring good luck, protection, and prosperity. Each acorn was topped with a "cap...

Eva Longoria Fell in Love with Iberian Ham in Andalusia

Pata Negra Ham In her latest culinary exploration, actress and producer Eva Longoria embarks on a flavorful journey through Spain in the CNN docuseries Eva Longoria: Searching for Spain. This eight-part series, which premiered on April 27, 2025, delves deep into the heart of Spanish culture, traditions, and, most notably, its diverse and rich gastronomy. A Personal Pilgrimage to Ancestral Roots Longoria's voyage is more than just a gastronomic tour; it's a heartfelt reconnection with her Spanish heritage. Tracing her lineage back eleven generations to Asturias, she visits the town of Longoria, sharing meals with distant relatives and immersing herself in the region's customs. This personal touch adds depth to the series, showcasing how food connects past and present, connecting individuals to their roots. Andalusia: A Culinary and Cultural Epicenter Among the various regions explored, Andalusia stands out for its vibrant culture and culinary delights. Known as the birthplac...

Behind the Scenes of Spain’s Elite Ham Competition—and Its Surprising Winner

In the peaceful town of Macotera, nestled in the province of Salamanca, something extraordinary has happened in the world of food. A small, family-run producer, Jamones Prim, has just won the title of Best Acorn-Fed Jamón Ibérico in Spain. To many food lovers, that means it’s now also a strong contender for the world's best ham. This isn’t just a local prize. It’s an award backed by Spain’s Ministry of Agriculture, following a blind tasting process so strict and so carefully done that only the most exceptional hams rise to the top. A Secret Tasting That Crowned the Best The competition to choose Spain’s best Jamón Ibérico de Bellota is as serious as it gets. According to Cadena SER, the Ministry invited ham producers from all corners of Spain. Brands, labels, and logos were all removed so that the judges wouldn’t know whose ham they were tasting. A panel of trained experts tasted each sample and judged it on four main things: Smell – How complex and rich the aroma was Look – Co...

Suino Nero Black Pig Ham From Calabria to the World

Pata Negra Ham Italy has long been celebrated for its diverse culinary traditions, and one of the most prestigious and unique among them is the production of cured meats from the Suino Nero, or Italian Black Pig. This exceptional lineage of pigs, rooted deeply in the hills of Calabria, has been carefully preserved and elevated by Filiera Madeo. It’s a company that blends ancient traditions with modern sustainability practices. A Culinary Heritage Revived Filiera Madeo, a family-owned firm founded in 1984, has begun an incredible adventure to revive the Suino Nero di Calabria tradition. Known for its distinctive all-black pigment, the Suino Nero was on the brink of extinction until Madeo initiated a recovery program in the early 1990s. Today, the company proudly leads the Filiera Nazionale dei Neri d’Italia, uniting five native breeds under one sustainable and quality-focused brand. Thanks to its efforts, Madeo has become the most important native breed supply chain in Italy. Artisanal ...

Festa del Culatello di Zibello Celebrates the King of Cured Meats

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...

World's Best Ham by PataNegra.dk

Search This Blog