World's Best Ham by PataNegra.dk

In the misty lowlands of the Po Valley, where winter fog creeps into old brick cellars and summers bring a soft, warm air, Culatello di Zibello is living one of its best moments in recent years. Long described by chefs and travellers as the world's best ham, this rare PDO delicacy is seeing a strong comeback, driven by rising demand and a deeper appreciation of its heritage. Production Growth and Rising Certifications Fresh numbers from the Consorzio di Tutela highlight a 13% rise in marchiature in 2025 compared to last year. From January to October alone, almost 70,000 culatelli were officially branded, nearly reaching the full-year 2024 total. With the excitement around November Porc, one of the region’s biggest food festivals, producers expect the final count of 2025 to end even higher. The Pre-Sliced Revolution One of the most significant changes boosting this growth is the boom in pre-sliced packs. More than half of all production now goes into convenient trays, with over 1 ...

Up in the gentle hills of Friuli, there’s a little Italian town that has been making what many food lovers call the world's best ham . Prosciutto di San Daniele is not just some cured meat; it’s a story of tradition, quality, and patience. Today, this delicacy is finding its way onto plates all over the world, with the United States falling in love with it more than ever. Record Exports to the United States In the first half of 2025 alone, exports of San Daniele to the U.S. increased by nearly 19%, reaching over 350 tonnes. For the first time, America has overtaken France as the number one foreign market for this PDO ham. That’s a massive milestone for a product that, not long ago, was mostly enjoyed within Europe. What Makes San Daniele So Special? Part of the secret lies in its simple ingredients — Italian pork legs, sea salt, and nothing more. Add to that the unique microclimate of San Daniele del Friuli, where dry mountain air meets breezes from the Adriatic sea, and you get t...

Pata Negra Ham The 2024/2025 montanera season has concluded in Spain, marking a significant period for the production of Iberian ham, particularly the esteemed Pata Negra variety. This traditional practice, deeply rooted in Spanish culture, influences the quality of the ham and plays a crucial role in maintaining the ecological balance of the dehesa ecosystem. Understanding the Montanera The montanera refers to the final fattening phase of Iberian pigs, occurring from late October to early March. During this time, pigs roam freely in the dehesa—a unique Mediterranean forest ecosystem—feeding on a diet rich in acorns, grasses, and herbs. This natural diet, combined with the pigs' active lifestyle contributes to intramuscular fat development, resulting in the ham's distinctive marbling and flavor.  2024/2025 Montanera Highlights This season, Spain saw the slaughter of 580,665 acorn-fed pigs, a slight decrease of 2% compared to the previous year. However, regions like Castilla y L...

Pata Negra Ham In 2025, the renowned 100% Iberian Acorn-fed Ham Fair will celebrate its milestone 25th edition in Villanueva de Córdoba, marking a quarter-century of showcasing Spain’s finest gastronomy. Announced at the International Tourism Fair (Fitur), this year's event promises new and exciting features, ensuring it remains a cornerstone of Spain’s gastronomic calendar. An Expanded Celebration The 25th edition brings an exciting change: the tasting days will now span three days, from Friday, November 7, to Sunday, November 9, while the overall festivities will begin on Thursday, November 6. This extension reflects the fair’s growing popularity, allowing more visitors to immerse themselves in the rich flavors and traditions of the Los Pedroches region. Mayor Isaac Reyes emphasized the significance of this milestone: “This 25th edition is an essential achievement because it represents a consolidated event and a reference among Spain’s best gastronomic fairs. The continuity of th...