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...

E very autumn, as the fog rises over the Po Valley and the fields around Polesine Zibello turn gold, Italy gathers to honor one of its most ancient food traditions. This is Salumi da Re , a festival held at the Antica Corte Pallavicina, a place already legendary for its culatello cellars and rich gastronomic history. From 25 to 27 October 2025, the 12th edition of the event promises a weekend filled with flavour, stories, and the craftsmanship behind Italy’s finest salumi. A Meeting Point for Masters of Taste Salumi da Re isn’t just another food festival. It’s where Italy’s most skilled norcini, artisans, butchers, and small producers come together to show what true craftsmanship looks like. For three days, the historic court's spaces are filled with the aromas of smoked meats, fresh bread, spices, and slow-aged salumi that have taken months — sometimes years — to perfect. Visitors can walk among producer stalls, sample rare specialties, and talk with the artisans who made them. Fr...

Pata Negra Ham Prosciutto di San Daniele, an emblem of Italian gastronomic excellence, is undergoing significant specification changes diversifying its product range and enhancing its market presence. These modifications, spearheaded by the Consortium of Prosciutto di San Daniele, are set to introduce three distinct segments, each with unique characteristics tailored to different consumer needs. The Upcoming Specification Changes As the  president of the Consortium  Nicola Martelli highlights, the initiative is progressing through formal stages, including an assembly on February 27 and a subsequent presentation to the ministry. The primary objective is to delineate the raw materials used, focusing on factors such as the weight of the fresh leg and mandatory minimum maturation periods. The proposed segments are: Horeca Channel Segment: Targeting the catering industry, this segment will offer boned products designed for ease of use in professional culinary settings. Classic Seg...

Drniški pršut Croatia’s Dalmatian coast is renowned for its stunning landscapes, historic towns, and rich culinary heritage. Among its most prized gastronomic treasures is pršut, a traditional cured ham that rivals the best in the world. While all Dalmatian hams share some commonalities, the Drniški pršut is the most prestigious and sought-after variety. Its unique production process, influenced by the microclimate of Drniš, sets it apart from other Croatian and international cured meats, including Spain’s famous Pata Negra Ham. The Three Kings of Dalmatian Pršut Dalmatinski Pršut: The Classic Dalmatian Ham Dalmatinski pršut is a smoked and air-dried ham, made from fresh pork legs that retain the bone, skin, and a layer of fat. The production process begins with dry salting, pressing, and seasoning, followed by smoking and a maturation period of at least twelve months. Unlike its Italian and Istrian counterparts, which rely solely on air-drying, Dalmatinski pršut is wood-smoked, adding...