World's Best Ham by PataNegra.dk

Spain has once again put one of its most iconic foods in the spotlight: jamón. The Ministry of Agriculture, Fisheries and Food has opened the 2026 edition of the Alimentos de España Awards for Best Hams, a national contest that recognizes quality, tradition, and the skill behind Spanish cured ham. Applications are open until May 7, 2026, giving producers across the country the chance to present their best pieces. The goal is not only to choose a winner but also to promote Spanish ham as a product with a history, identity, and real craft behind it. Two Categories, One Big Tradition The awards are divided into two main groups. One is for Best Serrano Ham or other recognized quality figures, while the other focuses on Best Bellota Ibérico Ham, one of Spain's most famous gourmet products. To take part, producers must be based in Spain, and the company itself must make the ham. They also need to show a steady production record, including at least 1,500 pieces a year over the last three...

Dubrovnik had a distinct flavor in the air this April as it hosted the 12th Croatian Pršut Days on April 24 and 25, 2026. The event brought together pršut producers, food experts, tourism professionals, and curious visitors who wanted to taste one of Croatia's most-loved traditional products. After several years, Croatian Pršut Days returned to Dubrovnik, making the city once again a meeting place for heritage, food, and local pride. The program began at Hotel Lapad, where producers and experts discussed quality, production standards, market challenges, and the future of Croatian pršut. A Tradition With Regional Character Croatian pršut is not just dry-cured ham. It carries the story of the region where it is made. The event highlighted four EU-protected varieties: Krk, Istrian, Drniš,niš and Dalmatian pršut. Each has its own taste, shaped by climate, sea air, local met, hods and years of careful preparation. One of the main moments of the event was the selection of the best pršut...

There’s something special happening again in the south of Portugal. In the quiet town of Ourique, people are getting ready for an event that feels less like a fair and more like a reunion of culture, food, and memories. The 18th Feira do Porco Alentejano is just around the corner, and honestly, you can already feel the excitement building. From March 20 to 22, 2026, this small town, often called the heart of the Alentejo pig tradition, will become a lively hub full of sounds, smells, and stories that go back a long way. More Than Just a Food Fair At first glance, you might think it’s all about pork. And sure, the famous Alentejano pig is the star of the show. But spend a little time here, and you realize it’s much more than that. This fair is about identity. About people who’ve spent generations raising animals in open fields, respecting the land, doing things the slow and careful way. You don’t just taste food here, you taste history, in a way that feels real and unfiltered. The arom...

Culatello di Zibello Culatello di Zibello DOP and Pata Negra Ham are paragons of culinary excellence in the gourmet cured meats world. They embody the rich heritage and meticulous craftsmanship of their respective origins. 2024 marked a significant milestone for Culatello di Zibello DOP, reflecting the evolving consumer preferences and the resilience of traditional Italian charcuterie. Culatello di Zibello DOP: A Year of Record-Breaking Pre-Sliced Sales Culatello di Zibello DOP, often hailed as the "king of cured meats," is a testament to Italy's dedication to preserving artisanal food traditions. This exquisite delicacy originates from the Parma region and is crafted solely from the hind legs of pigs.  The meat undergoes careful processing and aging, enhancing its unique flavor and remarkable texture. Influenced by the region's unique microclimate, the aging process imparts a sweet and delicate taste, making it a sought-after product among gourmands worldwide. In 202...