World's Best Ham by PataNegra.dk

For a few days in early February, the quiet comarca of Los Pedroches stopped feeling so quiet. Researchers, farmers, environmentalists, and food experts arrived from across Spain and Portugal and even further afield, all drawn by something small, almost humble: the acorn. From February 4 to 6, 2026, the region hosted the VI Iberian Acorn Conference , turning this northern corner of Córdoba into an international meeting point for those who care deeply about the dehesa. And here, the dehesa isn't an abstract concept. It's the landscape itself. Rolling fields scattered with ancient holm oaks, pigs roaming freely beneath their shade, dry grass shimmering under winter light. It feels timeless. But it isn't invincible. The conference, organised with the support of the University of Córdoba and the Cofradía Ibérica de la Bellota, brought together more than sixty specialists. Some arrived with scientific papers and climate data. Others came with muddy boots and generational knowle...

The town of Campillos, usually calm and tucked between farmlands and olive groves, was bursting with life as more than 17,000 visitors poured into its XVII Feria del Jamón y Productos Derivados del Cerdo. Streets around the Parque José María Hinojosa filled early in the morning, with over 50 buses arriving from different parts of Andalucía, proof that this small town has become a significant stop for lovers of jamón and rural flavours. The fair didn’t just beat its own attendance record; it smashed it. By midday, the walkways were so crowded that people joked they were “queuing just to be able to queue.” A Festival Where Jamón Takes Center Stage Though Campillos hosts many traditional events throughout the year, nothing compares to its Jamón Fair. More than 50 companies set up stands offering a wide range of products, including hams and chorizos, olives, olive oil, pastries, and eco-friendly items. Visitors wandered from stall to stall, tasting, chatting, and filling bags with local d...

In the quiet, oak-covered valleys of Los Pedroches, something remarkable has occurred. Agroibérica de Pozoblanco has won the Encina de Oro for the third year in a row, a record that no other producer has ever achieved at the Feria del Jamón de Los Pedroches. The victory places their jamón even closer to the title many already give it: the world's best ham. A Ham Born From the Dehesa The winning piece came from the 2021 vintage, weighing just over nine kilos and raised on a finca in Villanueva de Córdoba. These pigs lived freely in the dehesa, feeding on acorns and wild herbs during montanera. That natural diet, combined with slow, traditional curing, gives the ham its intense red color, soft golden fat, and a deep aroma that lingers long after tasting it. A Jury That Chose Excellence Thirteen producers entered the competition this year, all vying for the top prize. The jury, comprising chefs, scientists, and master cutters, carefully tasted each sample — some even tried them twice...

Spain’s Pata Negra, long celebrated as the world’s best ham, is at the centre of a legal battle in France. French authorities have brought charges against three local meat companies — Casa Ramon, ABG Holding, and Comptoir du Pata Negra — for allegedly marketing ham as “pata negra” or “bellota” when it didn’t meet the strict Spanish standards. The trial, set to take place in the Val-de-Marne criminal court near Paris, could result in fines of up to 1.5 million euros or even 10% of the companies’ average turnover over the past three years. A Matter of Authenticity In Spain, “pata negra” refers to the highest-quality ibérico ham, produced from 100% ibérico pigs, acorn-fed, and aged to perfection. But when products cross borders, Spanish certification alone does not automatically hold legal weight. Previous rulings in France have concluded that Spanish definitions of “pata negra” do not have effect in French law, creating a grey area that unscrupulous sellers have sometimes exploited. Fre...

In the heart of Andalucía, amid the oak-strewn pastures of the dehesa, there lies a product so revered that many call it the world's best ham : the Jamón de Bellota 100% Ibérico DOP Los Pedroches. From 6 to 9 November 2025, the village of Villanueva de Córdoba will host the 25th edition of the Feria del Jamón de Bellota 100% Ibérico DOP Los Pedroches — and within it, the show-stopper: the experiential “Túnel del Jamón de Bellota 100% Ibérico DOP Los Pedroches” The Experience: More Than Just a Tasting As you step into the Tunnel, you’re not simply tasting slices: you’re walking through a world of aroma, craft, and land. Ten exceptional hams—each approved by the DOP Los Pedroches—will be served, guided by masters of the trade. The town council carefully curates the experience, the DOP regulator, and the team at Jamón Lovers. The goal: make this celebrated ham not just known, but felt. There are only 18 sessions lasting 60 minutes each, and only 40 people per turn — meaning you’ll be...

I n Spain, ham is far more than just food. It’s part of identity, a source of pride, and in some regions, almost like a religion. And among all the hams, none stands out more than jamón ibérico — the black-hoofed jewel that many food lovers see as one of the world’s best hams. But behind the aroma of acorn-fed slices, a battle is simmering — and it has pitted some of Spain’s most famous producing regions against each other. The Spark of the Conflict The trouble started in Guijuelo, a Denomination of Origin (DOP) in Salamanca. Recently, its regulatory board decided to loosen the rules: now pigs with only 50% Iberian bloodline (the other half being Duroc) can still qualify for the Guijuelo label. Until now, stricter standards were seen as the norm. To the producers of Jabugo (Huelva) and Los Pedroches (Córdoba), this felt like betrayal. For them, quality means 100% Iberian pigs, raised free under oak trees, fattened on acorns, and given space to roam. By mixing in Duroc bloodlines and c...

This September, in the city of Seville, the Auténtica Premium Food Fest once again became the beating heart of gourmet culture in southern Spain. Among dozens of outstanding producers, Belloterra, a family-driven company from the Valle de Los Pedroches in Córdoba, was named “Productor del Año” (Producer of the Year) at the Auténtica Excellence Awards 2025. The recognition is not just another trophy on the shelf; it is a confirmation of what many chefs and food critics have said for years — Belloterra is crafting some of the world’s best ham, a product born from centuries of Iberian tradition and combined with a modern push toward sustainability. Rooted in the Dehesa Belloterra’s story originates from the special lands of Los Pedroches, one of Europe’s largest dehesas, characterized by vast Holm oak forests. Here, the 100% Iberian pigs wander freely, munching on acorns (bellotas) during the montanera season. This gives the meat its melt-in-your-mouth texture, with a rich mix of nutty, ...