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...

Iberian Ham As December arrives, the Iberian sector welcomes the highly anticipated acorn-fed campaign, a period that marks the beginning of one of the most important moments for Iberian ham production. This time is crucial for ensuring the quality of Pata Negra ham, a renowned delicacy from Iberian pigs. At the heart of this process is the Béjar Agro-Food Complex, managed by Grupo Corral, a leading facility in the Iberian sector known for its state-of-the-art technology, strategic services, and unwavering commitment to quality. The complex’s focus on excellence has made it a key player in the production of premium Iberian products, including Pata Negra ham. A Benchmark for Quality in Slaughter The Béjar Agro-Food Complex is an industry leader in Iberian pork production, with the capacity to handle up to 300,000 pigs annually. This impressive capacity is backed by stringent quality standards and certifications such as the IFS (International Featured Standards) and BRC (British Retail C...

The Prosciutto di San Daniele Denominazione d’Origine Protetta (DOP), one of Italy's most prized cured meats, has announced new production regulations to enhance this cherished product’s quality and traceability. These changes reflect the Consortium’s commitment to upholding traditional methods while meeting modern standards in animal welfare, transparency, and product quality. Prosciutto di San Daniele, much like Spain's celebrated Pata Negra Ham, is renowned for its complex, delicate flavors and meticulous production standards. While Pata Negra Ham derives its unique qualities from the Iberian Peninsula’s acorn-fed black Iberian pigs, Prosciutto di San Daniele comes from select Italian pigs raised with equally stringent standards. New Regulations for Prosciutto di San Daniele PDO The new regulations for Prosciutto di San Daniele introduce significant updates across various stages of production, from the raw materials used to the final curing process. Here are the main changes...