World's Best Ham by PataNegra.dk

Australia’s food scene has always had a soft spot for bold flavours and time-honoured traditions, and now it’s welcoming something pretty special. Principe Prosciutto di San Daniele, one of Italy’s most respected cured meats, has officially landed, marking a big moment for LovWorld’s premium charcuterie range. Often spoken about by chefs as part of the world’s best ham family, this iconic prosciutto is being introduced through an exclusive collaboration with Hinchcliff House in Sydney. The Soul of San Daniele in Every Slice Prosciutto di San Daniele comes from a small town in Italy’s Friuli region, where nature really does a lot of the hard work. Cool Alpine air rolls down and mixes with the warmer Adriatic breeze, creating a curing climate that just can’t be recreated anywhere else. The result is a ham that’s gently sweet, delicately salty, and unbelievably soft. Principe adheres closely to strict DOP standards, using only carefully selected Italian pork, sea salt, and ample aging ti...

The first Interham Awards marked a turning point for the cured ham sector, bringing long-overdue recognition to the people and companies who have shaped one of the world's most iconic food products Held in Madrid in late 2025, the ceremony gathered scientists, producers, carvers, and industry leaders under one roof, all connected by a shared passion for what many proudly describe as the world best ham. Organized by the International Ham Institute (Interham) in partnership with Jamón Lovers, the event was created with a clear mission: to honor excellence, tradition, innovation, and the future of ham on a global stage. More Than a Product, a Cultural Legacy Throughout the evening, speakers repeatedly emphasized that ham is no longer just a regional specialty. It has become a symbol of craftsmanship, patience, and culinary heritage, resonating far beyond Spain. From local curing cellars to international gourmet markets, ham now represents quality, identity, and know-how, reinforcing ...

In a landmark celebration of Iberian ham excellence, the XXVI Concurso Caja Rural de Extremadura de Jamón Ibérico DO Dehesa de Extremadura crowned Dehesa de Solana with the prestigious Curación Extrema award. This new distinction showcases the extraordinary craftsmanship behind long-aged Iberian hams and reinforces Spain’s standing as a producer of some of the world’s best ham. The event, part of the II Feria Agroalimentaria Espiga, brought together producers, chefs, and gastronomy enthusiasts to showcase the best of Extremadura’s cured meats and artisanal products. It was a night of tradition, flavour, and recognition for the patient art of curing ham to perfection. What is Curación Extrema? The Curación Extrema award is a new category recognizing hams aged for at least 40 months. These long-cured masterpieces are remarkable for their deep, intense flavours, delicate textures, and rich, complex aromas. By highlighting this category, the organisers celebrate the patience and dedicatio...

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 ...

Spain has always been proud of its legendary Iberian ham, but lately the debate over which brand truly deserves to be called the world’s best ham has started heating up again. Critics, chefs, and international awards are all chiming in, pushing Spain’s finest jamón back into the global spotlight. Who’s Really on Top? Recently, The Times stirred the pot by naming Cinco Jotas as the world’s best ham, highlighting its silky marbling, buttery bite, and that deep nutty taste that only top-tier acorn-fed hams manage to achieve. But not everyone is convinced. Celebrity chef José Andrés has openly questioned some global rankings, saying a few of the best aren’t perfect, and reminding people that taste is always subjective: what one person loves, another might not. Meanwhile, Señorío de Montanera, an insignificant name from Extremadura, earned high praise from Taste Atlas, which listed it among the top Iberian bellota hams in the world. Their ranking is respected because it blends expert revie...

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...