World's Best Ham by PataNegra.dk

Iberian ham is one of Spain's most celebrated foods, but behind its familiar appearance is a detailed control system designed to protect its quality and authenticity. From the farm where the pig is raised to the moment the ham reaches a restaurant, shop, or consumer, different stages are monitored to ensure that the information on the label matches the product itself. The system has become increasingly important as consumers seek greater transparency about where their food comes from, how animals were raised, and what they are actually paying for. A Quality Standard Built Around Traceability The main legal framework is Spain's Royal Decree 4/2014, which established the quality standard for Iberian meat, ham, shoulder and loin. The regulation brought together previous rules and strengthened requirements for identification, labeling and traceability. Traceability starts on the farm. Animals intended for Iberian products must be identified, and their information must be maintained...

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...

The montanera has always been one of the most special moments in the life of the Iberian pig. It is the season when the animals move freely through the dehesa, feeding on acorns, walking under holm oaks, and making use of a landscape that has shaped Spanish food culture for generations. At first glance, nothing seems very modern here. There are trees, open fields, quiet animals, and the slow passing of time. But behind this traditional scene, a new technological step is now being tested. COVAP, together with the agrotech company Innogando, has developed a pioneering smart monitoring system for Iberian pigs living in freedom during the montanera. It is not technology replacing tradition. Not really. It is more like technology trying to better understand itself. How the system works The project uses smart devices fitted to the pigs to collect information about their movement and behaviour. These devices combine sensors, IoT tools, and artificial intelligence to follow what the animal do...

Meat Attraction Meat Attraction, the International Trade Fair for the meat sector, will return to IFEMA Madrid on February 25-27, 2025, with the 'Iberico Land' pavilion as one of its centerpieces. Aimed at promoting Iberian pork products, this space has become a cornerstone for national and international operators looking to explore commercial opportunities in the Iberian meat sector. Recently, a promotional day was held to showcase the potential of Iberian products, with more than 60 operators attending to learn more about the market and the unique offerings of Iberian ham, including the world-renowned Pata Negra ham . Raúl García, president of Iberaice, opened the day by emphasizing the importance of Meat Attraction in improving the positioning of Iberian products in international markets. "This event is a commitment by the sector to create initiatives that elevate our products and represents a unique opportunity for Iberian producers to increase sales domestically and i...

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...