World's Best Ham by PataNegra.dk

There are foods that are simply part of a meal, and then there are foods that seem to carry an entire landscape with them. The 100% Iberian acorn-fed ham of Los Pedroches is one of those products. Its story begins long before a thin slice reaches a plate. It begins in the oak-filled dehesa of northern Córdoba, with Iberian pigs roaming through the countryside, farmers caring for their animals and producers following a process that depends heavily on patience. That story will take center stage once again when Villanueva de Córdoba hosts the 26th Los Pedroches 100% Iberian Acorn-Fed Ham DOP Festival from November 5 to 8, 2026. This year's event promises more space, more activities and a stronger connection between gastronomy, tourism and the countryside. The program will include a large public tasting area, the return of the Ham Tunnel, cooking demonstrations, guided tastings, professional competitions and experiences designed to help visitors understand where this famous Spanish pro...

Pata Negra Ham In 2025, La Nevera Española reintroduced one of its most sought-after hams, the 50% Iberian Breed Iberian Cebo de Campo ham, weighing 8.5 to 9 kilograms. This exquisite product is unavailable in supermarkets, making it a prized addition to gatherings in Jerez de la Frontera and across Spain. An exceptional example of Iberian ham, it is perfect for family and friends to enjoy together. Understanding Iberian Ham Classifications Iberian hams are categorized based on the pigs' diet and their Iberian ancestry. The highest quality is the Jamón Ibérico de Bellota, derived from free-range pigs that feast on acorns in oak forests during their final fattening stage. These hams are cured for 36 months and are further classified into: Black-label: 100% purebred Iberian pigs. Red-label: Produced from free-range pigs that are not purebred, with 75% or 50% Iberian ancestry. The next tier is the Green-label: Jamón Ibérico Cebo de Campo, pigs sourced from pastures and consuming a ...

In the picturesque town of Corteconcepción, nestled in the Sierra de Aracena of Huelva, Spain, Jamones Eíriz has been crafting some of the world’s most exquisite Iberian hams for over two centuries. This family-run business, rooted in tradition and heritage, has become a symbol of quality within the  Denominazione di Origine Protetta  (PDO) Jabugo, a hallmark of authenticity and excellence in Pata Negra ham. A Legacy in the Making The Eíriz family’s journey began with a commitment to the Iberian tradition, choosing Corteconcepción’s lush pastures for their venture. Today, Jamones Eíriz is recognized as one of the oldest and most respected ham producers. Guided by the fifth and sixth generations, the company continues to produce acorn-fed hams and sausages using artisanal methods passed down through the ages. "Our hams are made exclusively from 100% Iberian pigs, raised and cured in cellars within the UNESCO Natural Park and Biosphere Reserve of Sierra de Aracena and Picos de A...

The French Minister of Culture, Rachida Dati, is faced with an unusual dilemma: whether to allow the drying of hams in the highest tower of an ancient abbey. The hams in question are from the Florus Solatium brand, known for their distinctive curing process, which has gained popularity among connoisseurs. This innovative idea was conceived by Father Philippe Boyer, the rector of the Saint-Flour Cathedral, as a way to fund the restoration of the church’s organ. Father Boyer, having previously introduced beehives on the cathedral roof to produce honey, saw the ham-curing project as a viable solution to raise the necessary funds. The hams, cured in one of the abbey’s two bell towers, were a hit with food lovers, with 60 hams being cured each year. The money generated from these sought-after hams helped restore the cathedral’s much-needed organ. However, the project has now come under scrutiny. A representative from the architects of French heritage buildings raised concerns about the safe...