World's Best Ham by PataNegra.dk

Behind every great food tradition, there is usually a story of people who refused to rush things. For Ibéricos Guillén, that story began in 1971 and has continued through three generations of a family devoted to Iberian pork. The journey took an important turn when Manuel Guillén Orellana moved to Barcelona and opened the family's first establishment in 1976. It was a chance to introduce customers to products connected with one of Spain's most recognisable culinary traditions. A decade later, Manuel Guillén S.A. was created, and in 1988 the family returned to Guijuelo, the area that would become central to the business's identity. That return was more than a change of location. Guijuelo, in the Sierra de Salamanca, offered the environment, climate, and traditions that helped the company develop the kind of Iberian products it wanted to be known for. From Their Own Farms to the Final Slice One thing that makes Ibéricos Guillén particularly interesting is its involvement in ...

Iberian ham is one of Spain's most celebrated foods, but behind its familiar appearance is a detailed control system designed to protect its quality and authenticity. From the farm where the pig is raised to the moment the ham reaches a restaurant, shop, or consumer, different stages are monitored to ensure that the information on the label matches the product itself. The system has become increasingly important as consumers seek greater transparency about where their food comes from, how animals were raised, and what they are actually paying for. A Quality Standard Built Around Traceability The main legal framework is Spain's Royal Decree 4/2014, which established the quality standard for Iberian meat, ham, shoulder and loin. The regulation brought together previous rules and strengthened requirements for identification, labeling and traceability. Traceability starts on the farm. Animals intended for Iberian products must be identified, and their information must be maintained...

Spain's latest montanera season has ended with a small but meaningful rise, giving the Iberian pork sector a reason to breathe a little easier. According to ASICI, the interprofessional association for Iberian pork, the 2025/26 campaign closed with 598,090 acorn-fed Iberian pigs slaughtered , a 3% increase compared with the previous season. That may sound like just another production figure, but in this sector, numbers carry weight. It means 17,425 more bellota pigs reached the market this year. More importantly, it breaks a three-year period of adjustment and makes this the second-strongest montanera campaign of the last five years, behind only 2021/22. For producers, this feels like a careful recovery. Not a boom. Not a rush. Just a sign that the countryside, the animals, and the market are starting to line up again. What Montanera Really Means To understand why this matters, it helps to understand what montanera actually is. Montanera is the final fattening stage of the Ibe...

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...

Pata Negra Ham From May 1st to 4th, 2025, Barcarrota in Badajoz province, Spain, becomes the epicenter of Iberian pork gastronomy while celebrating the 20th Iberian Pork Gastronomic Competition. This event began in 2005 and has grown significantly, reflecting the region's deep-rooted culinary traditions and commitment to promoting local agricultural and livestock activities. A Celebration of Iberian Heritage The competition is held under the "Tierra Deheseada" territorial quality label, an initiative by the Association for the Development of the Olivenza Region (Aderco).  This label aims to highlight the unique qualities of the dehesa landscape—a traditional Spanish pastureland ecosystem that supports the rearing of Iberian pigs. The dehesa's rich biodiversity and sustainable farming practices contribute to the exceptional quality of Iberian pork products, including the renowned Pata Negra Ham. Over the years, the event has evolved from a modest gathering of 200 atten...

Señorío de Montanera Señorío de Montanera, a prestigious brand recognized for its pure Iberian products sourced from the Dehesa de Extremadura Denominación de Origen, has recently been honored as the top producer of acorn-fed Iberian ham in the world according to the international guide Taste Atlas. This prestigious recognition underscores the brand's unwavering commitment to quality, tradition, and environmental stewardship. The Dehesa de Extremadura, a vast expanse of oak forests in southwestern Spain, serves as the natural habitat for the Iberian pig. This unique ecosystem, characterized by its rich biodiversity, is pivotal in producing high-quality Iberian ham. "Dehesa" originates from the Castilian word "defensa," historically referring to lands designated for free-range grazing. Today, the Dehesa de Extremadura encompasses the entire Extremadura community as a livestock-producing area, with specific regions in southwestern Badajoz dedicated to the producti...

Iberian Ham The Iberian Pork Interprofessional Association (Asici) has reported remarkable success in its international promotion campaigns for Iberian ham, leading to significant growth in key markets such as China, the United Kingdom, and Japan. These efforts have contributed to a 56.5% increase in cured ham exports since 2020, culminating in a record turnover of €722.14 million by the end of 2024. China: A Strategic Market Despite recent trade and tariff challenges, China remains a pivotal market for Iberian ham. In 2024, Spanish exports of cured hams and shoulders to China surpassed €28 million, marking a 60% increase in value over the past five years, according to data from ICEX-ESTACOM. The outreach campaign 'Jamones Ibéricos de España. Ambassadors of Europe in the World,' conducted between 2021 and 2023, played a crucial role in expanding Iberian ham's presence in China. Through training hundreds of cutters, hosting show-cooking events, and offering immersive experie...