World's Best Ham by PataNegra.dk

The Government of Andalusia has officially released the 2026 Montanera Map, an annual update that plays a major role in the production of Spain's world-famous acorn-fed Iberian pork. While the announcement may seem highly technical, it has a direct impact on farmers, processors, and consumers alike by helping guarantee that products labeled as acorn-fed Iberian truly meet the strict standards required under Spanish regulations. The map identifies the dehesa areas that are suitable for raising Iberian pigs during the montanera season, the period when animals roam freely and feed naturally on acorns, grasses, and other resources found in the oak woodlands. This stage is considered the most important part of the production cycle because it gives Iberian ham its distinctive flavor, aroma, and marbled texture. More Accurate Mapping through Modern Technology For the 2026 campaign, Andalusia has introduced further improvements in the way eligible land is assessed. The updated map contai...

San Daniele ham The renowned Prosciutto di San Daniele, an emblem of Italian culinary tradition, embraces sustainability through groundbreaking initiatives. Starting in 2025, the town of Trasaghis, in the province of Udine, will host a state-of-the-art plant dedicated to the salt waste’s recovery and valorization from prosciutto production. This project aligns with a broader commitment to circular economy principles, aiming to minimize environmental impact and promote effective waste management in the food sector. A Cutting-Edge Sustainability Project The new plant, managed by Promo San Daniele Srl, a company entirely controlled by the Consortium for the Protection of Prosciutto di San Daniele, signifies a crucial step toward sustainable practices. By repurposing an area previously used for other production activities, the plant's construction avoids the need for new land, showcasing a thoughtful approach to land use and environmental conservation. This facility was highlighted dur...

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...

Pata Negra Ham Under the shade of ancient oaks, the harmonious grunts of Iberian pigs echo across the Dehesa, the Mediterranean ecosystem where the prized acorn-fed Iberian ham is born. This unique process, known as the montanera, combines centuries-old traditions, sustainability, and expert craftsmanship to create a product synonymous with Spanish gastronomy: Pata Negra Ham. Guided by José María de la Fuente, head of communications, and José Manuel Jiménez, head of purchasing at Monte Nevado, we explored the intricate system behind the production of Iberian ham. The process celebrates the symbiotic relationship between humans, animals, and the environment. The Dehesa: A Transformed Ecosystem The dehesa, more than a forest, is an ecosystem carefully curated over centuries. Trees like the holm oak, cork oak, gall oak, and oak have been selectively nurtured to produce acorns, the primary food source for Iberian pigs during the montanera. These trees not only sustain the pigs but also for...