World's Best Ham by PataNegra.dk

The scent of oak, cured meat, and autumn air already drifts through the mountain town of Aracena, as it gears up for one of the most anticipated events in Andalusia — the XXVIII Feria Regional del Jamón y del Cerdo Ibérico. This 28th edition will once again turn Aracena into the beating heart of Iberianflavourr, welcoming locals and visitors alike over two festive weekends: October 17–19 and October 24–26. Declared a Fiesta de Interés Turístico de Andalucía, the fair is much more than a local gathering. It’s a proud reflection of the region’s heritage — the land, the oak forests, and the centuries-old craft of raising and curing Iberian pigs that define Huelva’s mountain life. Tradition and Quality Above All Aracena’s mayor, Manuel Guerra, and development councilor Carlos García recently presented the fair’s program and poster. Guerra explained that while the event continues to grow, it never forgets its roots: “We keep the essence alive — quality, livestock tradition, and the authent...

  When people talk about Spain, they usually mention flamenco, tapas or sunny beaches. But for many food lovers, the real star of the country is jamón ibérico. Recently, British journalist Rachel Speed set off to the south of Spain, determined to discover if the famous hams of Huelva really deserve the title of world’s best ham. A trip to the heart of ham country Her first stop was Jabugo, a small town in the province of Huelva that has become synonymous with excellence in jamón ibérico. Here is where the legendary brand Cinco Jotas has been producing hams for over a century. Rachel described the curing cellars with awe: thousands of legs hanging in silence, coated with oil, resting for up to three years until they reach perfection. But the story starts far earlier, in the open dehesas where purebred Iberian pigs roam freely. Their diet of acorns, or bellotas, is what gives the meat its rich flavour and distinctive aroma. Each animal is carefully traced with a code, ensuring that ...

The Gastrocultural Association Comando Ibérico of Huelva has set a Guinness World Record by making the world's biggest ham dish. This monumental dish, featuring more than half a ton of sliced Iberian ham (Pata Negra), covered an impressive 200 square meters and was the result of hours of meticulous effort by over 80 volunteer ham cutters. The event, held on Avenida de Andalucía in Huelva, began early Saturday morning. By 11:00 a.m., the cutters were hard at work, meticulously arranging slices of the finest Pata Negra, a hallmark of Spain’s culinary heritage. By 2:30 p.m., their masterpiece was complete, showcasing nearly 600 kilograms of ham—a triumph of skill and collaboration. A Community Event for a Cause Upon achieving the record, the massive plate was divided into five-euro portions and sold. Hundreds of Huelva residents eagerly participated, drawn by the opportunity to support a noble cause while savoring the renowned Iberian delicacy. The funds raised were directed to variou...

In the picturesque town of Corteconcepción, nestled in the Sierra de Aracena of Huelva, Spain, Jamones Eíriz has been crafting some of the world’s most exquisite Iberian hams for over two centuries. This family-run business, rooted in tradition and heritage, has become a symbol of quality within the  Denominazione di Origine Protetta  (PDO) Jabugo, a hallmark of authenticity and excellence in Pata Negra ham. A Legacy in the Making The Eíriz family’s journey began with a commitment to the Iberian tradition, choosing Corteconcepción’s lush pastures for their venture. Today, Jamones Eíriz is recognized as one of the oldest and most respected ham producers. Guided by the fifth and sixth generations, the company continues to produce acorn-fed hams and sausages using artisanal methods passed down through the ages. "Our hams are made exclusively from 100% Iberian pigs, raised and cured in cellars within the UNESCO Natural Park and Biosphere Reserve of Sierra de Aracena and Picos de A...

The town of Aracena recently hosted the XXVII Regional Fair of Iberian Ham and Pork, a celebration that continues to draw ham lovers from across the region to the heart of the Sierra de Aracena and Picos de Aroche. Held on consecutive weekends from October 18 to 20 and 25 to 27, the fair opened daily from 12 to 8 PM, welcoming hundreds of visitors eager to savor the exquisite flavors of Iberian ham, or pata negra, a culinary gem emblematic of the Sierra de Aracena. This annual event brought together the industry’s leading producers at the Aracena Fairgrounds on Avenida Reina de los Ángeles. Renowned local companies, such as the family-owned Gran Paladar, based in Higuera de la Sierra, showcased various traditional Iberian ham products, including their prized 100% Iberian acorn-fed ham. Carlos Garzón, director of Gran Paladar and founder’s son, expressed excitement about this year’s promising montanera, a critical period when Iberian pigs feed primarily on acorns. Thanks to recent rains...