World's Best Ham by PataNegra.dk

The Croatian town of Drniš is preparing for another edition of its much-loved International Pršut Festival, an event that brings together traditional food, local producers, music and the relaxed atmosphere of the Dalmatian hinterland. The festival has become an important part of Drniš's summer calendar and a celebration of the town's strong connection with pršut, Croatia's famous dry-cured ham. The 2026 programme lists the International Pršut Festival for 27 and 28 August, according to the official Drniš summer events programme. Why Drniš Pršut Is Special Pršut is much more than just another cured meat in Croatia. It is closely connected with local traditions, family recipes and the knowledge needed to produce a quality product. Drniš is particularly well known for its pršut, which has become one of the area's symbols. Traditional Drniš pršut is valued for its distinctive flavour and production methods. It is made without additives and preserved with salt, with the fin...

Every summer, the quiet mountain town of Carpegna, tucked away in Italy's beautiful Marche region, transforms into a lively destination for food lovers. While many Italian villages are known for local festivals, Carpegna has earned international attention thanks to one extraordinary tradition: the attempt to create the world's longest prosciutto sandwich. The event is part of the annual Prosciutto di Carpegna PDO Festival. This celebration brings together local producers, families, visitors, and volunteers to honor one of Italy's finest cured meats. It's not just about setting a record. It's about celebrating history, craftsmanship, and the simple joy of sharing good food. A Festival Built on Tradition For several days, the streets of Carpegna come alive with music, local markets, tasting stalls, cooking demonstrations, and cultural activities. Thousands of people travel from different parts of Italy and abroad to experience the warm atmosphere that fills the town ...

Prosciutto di San Daniele isn't just something you place carefully on a wooden board next to fresh bread and a glass of wine. It's history you can taste. It's landscape, patience, and know-how passed from one generation to the next. And somehow, quietly, it has also become a billion-euro economic force. A Small Town with a Global Name San Daniele del Friuli is not a big place. You can walk through it without rushing. The hills roll gently, and the air feels different; locals swear you can sense the meeting of Alpine winds and Adriatic breezes. That unique microclimate isn't a romantic exaggeration. It's central to the curing process. Here, more than 2.5 million hams are produced each year under strict PDO (Protected Designation of Origin) rules. Only selected Italian pigs. Only sea salt. No additives. No shortcuts. The hams rest for over a year, sometimes longer. Time does most of the work. The result? A delicate sweetness. A soft texture that almost melts. An arom...

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...

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...

Tuscany has always known how to celebrate its roots, and this autumn the heart of Siena beats once more for one of its oldest treasures — the Cinta Senese DOP. This rare, black pig with the white “belt” around its shoulders is more than an animal; it’s a symbol of a region, a story of land, people, and taste. From October 26th to 27th, 2025, the Cinta Senese DOP Festival returns, offering a weekend filled with flavors, discovery, and skill. Organized by the Consortium for the Protection of Cinta Senese DOP, the event brings together farmers, chefs, and food enthusiasts from all over Italy and beyond, all united by a shared passion for this extraordinary Tuscan breed. From Forest to Table The Cinta Senese is raised the old-fashioned way: free to wander through the oak woods and meadows of the Sienese hills, feeding on acorns, roots, and natural grains. This lifestyle gives its meat a unique flavor — rich, savory, with a delicate layer of fat that melts like butter. Since 2012, its DOP ...

In the small Dalmatian town of Drniš, surrounded by rocky hills and olive trees, a dream that’s been years in the making is finally coming to life — the House of Drniš Prosciutto. For the people here, it’s not just another project. It’s a tribute to generations who turned patience, salt, and smoke into something extraordinary — Drniš pršut, one of Croatia’s most beloved delicacies. For decades, locals have said their prosciutto deserved a proper home — a place where visitors could learn how it’s made, taste it where it was born, and understand why it’s so special. Now, that idea is turning into reality. A House Built on Tradition and Pride The new House of Drniš Prosciutto will be more than a museum — it’s set to be a living, breathing space that celebrates the story of pršut from start to finish. Inside, visitors will find a tasting room, an interactive exhibition, and even a small shop selling locally cured meat straight from regional producers. As Drniš Mayor Tomislav Dželalija sai...

There are some Sundays that just feel right — the kind where you leave behind the rush of the city and find yourself in the quiet of the Tuscan hills. That’s precisely what Vignamaggio Farmhouse in Chianti, near Florence, is offering this Sunday, October 26, with its special Cinta Senese DOP Festival — a day of walking, tasting, and learning in the heart of the countryside. The event may sound simple at first: a short trek through the oak woods, a few stories from the farm’s agronomist, and a tasting of local cured meats. But anyone who’s ever been to Chianti knows that nothing here is ever just simple. Every step in these hills carries a bit of history, a bit of flavor, and a lot of heart. Walking Through the Heart of Tuscany The meeting point is Vignamaggio’s parking lot at 10:00 a.m. From there, a short drive brings visitors to the trailhead. The route is an easy 1.5-kilometer loop with about 100 meters of elevation gain — nothing too harsh, but enough to make you feel the countrys...