World's Best Ham by PataNegra.dk

  In the heart of Italy's Emilia-Romagna region, a quiet revolution is underway in the world of artisanal charcuterie. The renowned Culatello di Zibello , one of Italy's most prized DOP products , has officially entered a new era. With a recent update to its production guidelines, culatello is not only heavier and more refined but is also stepping confidently onto the global stage of European dry-cured meats . A Time-Honoured Tradition Gets an Upgrade For centuries, Culatello di Zibello has been crafted using traditional methods passed down through generations. This aged ham , made from select pork legs, is meticulously trimmed, deboned, salted, stuffed into a natural casing, and tied by hand before undergoing a long maturation process in the damp, foggy cellars of the Bassa Parmense—conditions unique to the region that give the ham its unmatched flavour and texture. Until recently, regulations capped the weight of the ham at 5 kilograms. However, under the revised guidelines ...

Pata Negra Ham In a world where culinary craftsmanship often battles with convenience, Carrasco Ibéricos has once again reaffirmed its commitment to tradition, excellence, and heritage, launching its 2021 Limited Edition Jamón Solera. This unique offering, cured for an extraordinary five years, will be unveiled on June 25th at noon in Madrid’s iconic Mercado de San Miguel, with a special tasting event led by renowned chef and brand ambassador David de Jorge. The Solera Ham is more than a premium product—it is a living tribute to five generations of artisanal dedication in the heart of Guijuelo, a town famed for its cured meats. As Juan Atanasio Carrasco, general manager of Carrasco Ibéricos, reflects, “This began as a tribute to the tradition of all those who have made up the company for five generations. We have concentrated all this legacy into a series of hams that meet the highest quality standards and are made with the utmost care.” Solera: A Philosophy of Continuity Inspired by t...

Pata Negra Ham From June 5th to 8th, the town of La Solana in Ciudad Real will host the second edition of its Agri-Food and Crafts Fair, Saborea La Solana, positioning itself once again as a benchmark for gourmet innovation and regional development.  Organized by the Department of Economic Promotion, Development Cooperation, and Tourism, under the direction of Santiago López Izquierdo, the fair has grown notably compared to its successful inaugural edition in 2024. This year, it will bring together 30 companies and 45 booths showcasing the best in local food products, artisanal creations, and regional entrepreneurship. But among the many attractions set to delight attendees, the spotlight this year will undoubtedly shine brightest on chef Vicente López’s culinary performance from the renowned restaurant Jamón Spain in Valdepeñas. Scheduled for Sunday, June 8th, at noon under the fair’s main tent, López’s cooking demonstration promises to blend tradition and creativity in a gastrono...

Pata Negra Ham In the small town of A Estrada, nestled in Galicia’s lush landscape, two young men—Daniel Bernárdez and Manuel Pombo—are reviving a traditional Spanish craft and turning it into a growing profession: jamón ibérico carving. While ham slicing has long been an essential part of Spain’s culinary identity, it’s now gaining new prestige and commercial value thanks to skilled artisans like them. Their dedication, rooted in curiosity and passion, reflects a broader cultural resurgence surrounding Iberian products—including specialties like Pata Negra Ham —and the rise of gourmet services in weddings, corporate events, and hospitality. From Curiosity to Craft: The Journey of Daniel Bernárdez Daniel Bernárdez began his professional life in a four-star hotel, working as a waiter. It was there, during a special demonstration by an expert ham cutter, that he found his calling. “I was fascinated by everything: the technique, the parts of the ham, and especially the elegance of the sli...

Pata Negra Ham From May 30 to June 2, 2025, the picturesque town of Polesine Zibello in the Bassa Parmense region of Italy hosted the 38th edition of the Festa del Culatello di Zibello, a vibrant celebration dedicated to one of Italy's most esteemed culinary treasures: the Culatello di Zibello DOP. This yearly celebration, which is strongly established in local custom, drew hundreds of tourists eager to sample this unique cured meat's rich tastes and cultural history. A Festival Steeped in Tradition and Flavor The Festa del Culatello di Zibello is more than just a food festival; it's a testament to the region's dedication to preserving and promoting its gastronomic legacy. The event is organized by a consortium of local associations, with the support of the Pro Loco, the Municipality of Polesine Zibello, and the Consortium for the Protection of Culatello di Zibello DOP. This collaboration ensures the festival remains a community cornerstone, celebrating the artisanal cr...

Pata Negra Ham For gourmands worldwide, Italy evokes the irresistible allure of finely crafted meats—Parma ham, salami, coppa, and more. These delicacies are cultural treasures, deeply tied to the country’s identity and globally celebrated for their flavor, texture, and tradition. Yet, behind these culinary masterpieces lies a stark contrast: Italy’s pig farming sector is also one of Europe’s most antibiotic-dependent. For researchers concerned with antibiotic resistance, this raises an alarming flag. In this article, we explore the contrasting systems of antibiotic use in animal-based food production in Italy and Sweden—two countries at opposing ends of the spectrum regarding antibiotic consumption in livestock. We examine what drives these differences, what changes have been made, and what remains to be done to make high-quality meat sustainable, safe, and antibiotic-responsible. And along the way, we subtly nod to another example of excellence— Pata Negra ham , the Spanish delicacy ...

Pata Negra Ham In her latest culinary exploration, actress and producer Eva Longoria embarks on a flavorful journey through Spain in the CNN docuseries Eva Longoria: Searching for Spain. This eight-part series, which premiered on April 27, 2025, delves deep into the heart of Spanish culture, traditions, and, most notably, its diverse and rich gastronomy. A Personal Pilgrimage to Ancestral Roots Longoria's voyage is more than just a gastronomic tour; it's a heartfelt reconnection with her Spanish heritage. Tracing her lineage back eleven generations to Asturias, she visits the town of Longoria, sharing meals with distant relatives and immersing herself in the region's customs. This personal touch adds depth to the series, showcasing how food connects past and present, connecting individuals to their roots. Andalusia: A Culinary and Cultural Epicenter Among the various regions explored, Andalusia stands out for its vibrant culture and culinary delights. Known as the birthplac...

Pata Negra Ham In 2025, Señorío de Montanera, based in Badajoz, Spain, has solidified its position as a global leader in producing acorn-fed Iberian ham. Recently, the company was honored with the title of the world’s best producer of acorn-fed Iberian ham by the prestigious Taste Atlas guide. This recognition, a remarkable accolade within the culinary world, underscores the brand's dedication to quality and tradition. Taste Atlas, a digital platform founded by Croatian journalist Matija Babic, has become renowned for its meticulous cataloging of the world’s most authentic and celebrated dishes, recipes, and producers. Since its inception in 2018, it has honored culinary excellence from around the globe. The guide’s rankings are based on awards, tastings, and feedback from critics, chefs, and consumers, making it one of the most respected culinary references. Among the highlights of Señorío de Montanera’s product lineup is the 100% Iberian Acorn-Fed Ham, proudly carrying the Dehesa...