World's Best Ham by PataNegra.dk

In Italy, prosciutto has never been just another cured meat. It carries weight. Cultural weight, regional weight, even emotional weight. It belongs to landscapes, to habits, to family tables, to ways of making food that were built slowly and protected carefully over time. That is part of what makes the CMJ Awards interesting. They are not simply handing out prizes and moving on. What they seem to be doing, more quietly and maybe more meaningfully, is marking a moment in the life of prosciutto itself. Not only celebrating excellence, but identifying what matters right now in a sector that lives between deep-rooted tradition and constant, if subtle, change. And that balance is everything. More than a list of winners Awards in food can sometimes feel surface-level. A few names, a few categories, a bit of applause, and then everyone moves on. But in a product category like prosciutto, recognition tends to mean more than that, because the product itself is tied to standards, terroir, patie...

La Joya's Iberian Ham La Joya, a historic Iberian ham brand from El Repilado in the municipality of Jabugo, has been winning the hearts and palates of Iberian ham lovers worldwide for decades. Renowned for its superior quality and craftsmanship, La Joya is distinguished by its dedication to traditional techniques and an exceptional team of master ham makers. In León and Santander, this iconic brand is making waves thanks to partnerships with A Cuchillo and Alimentación Diferente. A Tradition of Excellence at La Joya La Joya's drying room is one of the oldest in the Iberian ham-producing region of Jabugo. This historic facility employs a careful, artisan method for curing ham, where master ham makers manually control temperatures in natural cellars, passing down knowledge through generations. When the region's unique climate and the team’s skilled craftsmanship combine it results in hams rich in flavor and history. José Quintana, Sales Manager at La Joya, notes, “The real v...