World's Best Ham by PataNegra.dk

Spanish Iberian ham is seeking a stronger foothold in Japan, a market where culinary craftsmanship, premium ingredients and attention to food quality offer promising opportunities for overseas producers. Spain's Iberian pork sector is investing in professional education, product demonstrations and targeted promotion to help Japanese consumers better understand the heritage and distinctive qualities of this famous Spanish delicacy. One of the latest initiatives took place in Tokyo from September 14 to 17, 2026. Organised by the Spanish Iberian Pig Interprofessional Association (ASICI), the programme brought together Japanese media representatives and food industry professionals as part of the European campaign Awaken Your Ibérico Sense . The initiative comes at a challenging time for Spanish pork exporters. African swine fever (ASF) has disrupted trade with Japan, prompting temporary import restrictions and increasing the need for clear communication about animal health controls, tr...

There are some foods that seem to belong to one place so completely that it is difficult to imagine them anywhere else. Culatello di Zibello is one of them. Born in the lowlands around Parma, in Italy's Emilia-Romagna region, this prized cured meat is closely tied to the landscape, the local climate and centuries of traditional craftsmanship. Yet in September 2026, one of Parma's most recognisable foods became part of an unexpected culinary experiment involving chefs from South Korea. The meeting brought together cooks from Parma and Chuncheon, a South Korean city that has developed a growing relationship with Parma through its sister-city partnership. Instead of simply presenting their own dishes, chefs from the two places worked together, combining ingredients and techniques from both culinary traditions. The result was a fascinating example of how traditional food can travel across borders without losing the story of where it came from. A Traditional Italian Product Takes a ...

There are foods that are simply part of a meal, and then there are foods that seem to carry an entire landscape with them. The 100% Iberian acorn-fed ham of Los Pedroches is one of those products. Its story begins long before a thin slice reaches a plate. It begins in the oak-filled dehesa of northern Córdoba, with Iberian pigs roaming through the countryside, farmers caring for their animals and producers following a process that depends heavily on patience. That story will take center stage once again when Villanueva de Córdoba hosts the 26th Los Pedroches 100% Iberian Acorn-Fed Ham DOP Festival from November 5 to 8, 2026. This year's event promises more space, more activities and a stronger connection between gastronomy, tourism and the countryside. The program will include a large public tasting area, the return of the Ham Tunnel, cooking demonstrations, guided tastings, professional competitions and experiences designed to help visitors understand where this famous Spanish pro...

The search for some of Extremadura's finest Iberian ham has entered its final stage, and this year the numbers tell an interesting story: 18 hams entered the competition, eight trained experts have been involved in the judging process, and only six will reach the final stage . The competition is the XXVII Premio Espiga Jamones Ibéricos D.O.P. Dehesa de Extremadura, one of the established food awards dedicated to Iberian ham from the protected designation of origin. Organised by Caja Rural de Extremadura with the technical direction of the Centre for Scientific and Technological Research of Extremadura (CICYTEX), the competition is designed to recognise quality in one of the region's most important traditional foods. But choosing a high-quality Iberian ham isn't as simple as looking at its appearance or knowing the producer's name. The competition uses blind tasting, trained judges, and detailed sensory assessments to examine what is actually inside each piece. This yea...