World's Best Ham by PataNegra.dk

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...

In Spain, carving an Iberian ham is not simply about slicing meat. It is a craft. An art form, really. The angle of the knife, the thickness of every slice, the way the ham is presented on the plate, everything matters. Even the smallest detail can separate a good cutter from a great one. And this year, that distinction belonged to Francisco Javier García Pérez, a ham cutter from Aracena, Huelva, who was crowned champion at the XVIII National Ham Cutters' Competition in Jerez de los Caballeros during the XXXVI Iberian Ham and Dehesa Fair. He left with the competition's competition, the “Golden Knife", and that was not all. He also won the award for best creative plate, adding another trophy and an extra €100 prize to an already memorable day. Not bad at all. A Double Victory on the Carving Stand Winning the Golden Knife is already considered a major achievement among ham carving professionals across Spain. Taking home a second award on the same day made the moment even big...

Every April, Madrid becomes a meeting point for those who live and breathe fine food. In 2026, that tradition continues as Salón Gourmets returns to IFEMA from April 13 to 16 for its 39th edition, and expectations are already running high. Recognized as Europe's largest trade fair dedicated to high-end food and beverages, Salón Gourmets is far more than a conventional exhibition. Yes, the numbers are impressive, more than 1,000 exhibitors and tens of thousands of premium products on display, but what truly defines the event is the atmosphere. It's where craftsmanship, innovation, and business quietly intersect. Deals are made over tastings. New ideas are born between stands. Trends begin here. Iberian Ham at the Heart of the Fair At the center of this year's edition lies one of Spain's most revered culinary treasures: Iberian ham. Among the most anticipated highlights is the 32nd Iberian Ham Carvers Competition, held in collaboration with the Protected Designation of O...

In the heart of Spain, where golden fields meet oak-covered hills, lies a treasure known to many food lovers — the Ibérico ham of Dehesa de Extremadura, often called the world’s best ham. Now, this famous route has stepped beyond its homeland, reaching across the border into Portugal to share not just its taste, but its culture and soul. A Journey Beyond Borders The Ruta del Ibérico “Dehesa de Extremadura” has officially expanded into Portugal, marking a new milestone for one of Spain’s most celebrated gastronomic routes. Supported by the Junta de Extremadura and Turespaña’s Lisbon office, the project aims to bring Portuguese travellers closer to the land, the animals, and the people behind this unique culinary heritage. Recently, five Portuguese travel agents were invited on a five-day tour through the dehesas — the vast oak meadows where free-ranging Ibérico pigs live their best life. The journey took them through towns like Badajoz, Nogales, Monesterio, and Fuente de Cantos, where t...

  Spain has long prided itself on producing what many call the world's best ham, the famous Jamón Ibérico de Bellota . Yet a quiet town in Salamanca, Guijuelo, has now placed itself at the centre of a storm that is shaking the Iberian ham industry. Earlier this month, Guijuelo’s Denomination of Origin (DOP) made changes to its official quality standards, allowing hams with just 50% Iberian breed purity to be sold under its label. This means crossbreeds — typically Iberian sows crossed with Duroc boars — can now carry the Guijuelo seal of approval. At the same time, the DOP insists that other rules, such as minimum curing times and fatty acid quality, have been reinforced to guarantee excellence. Why the change matters For many Spaniards, ham is not just food, it’s heritage. Jamón Ibérico is tied to centuries-old traditions, and breed purity has always been part of its prestige. Guijuelo’s decision to certify 50% Iberian animals may make sense economically, since it broadens the poo...