World's Best Ham by PataNegra.dk

Each year, when the first calm winds roll across the dehesas of southern Spain, an ancient ritual begins. This moment marks the start of the Montanera, the natural feeding season for the 100% Iberian pigs that one day will become the famous Cinco Jotas jamón. For 2025, the brand has announced something rare: the conditions are not just good, but excellent, giving hope for one of the best acorn-fed pig harvests in recent memory. A Landscape Built for Perfection The Montanera takes place in the vast oak-filled lands of Huelva, where pigs wander freely beneath ancient encinas and alcornoques. After the first autumn rains, the soil softens, grasses return, and the bellotas—the acorns that define the flavour of Iberian ham—begin to drop in abundance. This year, nature has been especially generous, with an abundance of acorns and lush pastures stretching across the hills. Producers say the pigs could even stay in the fields longer than usual, which continuously improves the final quality. W...

Spain’s Pata Negra, long celebrated as the world’s best ham, is at the centre of a legal battle in France. French authorities have brought charges against three local meat companies — Casa Ramon, ABG Holding, and Comptoir du Pata Negra — for allegedly marketing ham as “pata negra” or “bellota” when it didn’t meet the strict Spanish standards. The trial, set to take place in the Val-de-Marne criminal court near Paris, could result in fines of up to 1.5 million euros or even 10% of the companies’ average turnover over the past three years. A Matter of Authenticity In Spain, “pata negra” refers to the highest-quality ibérico ham, produced from 100% ibérico pigs, acorn-fed, and aged to perfection. But when products cross borders, Spanish certification alone does not automatically hold legal weight. Previous rulings in France have concluded that Spanish definitions of “pata negra” do not have effect in French law, creating a grey area that unscrupulous sellers have sometimes exploited. Fre...

  Spain has long prided itself on producing what many call the world's best ham, the famous Jamón Ibérico de Bellota . Yet a quiet town in Salamanca, Guijuelo, has now placed itself at the centre of a storm that is shaking the Iberian ham industry. Earlier this month, Guijuelo’s Denomination of Origin (DOP) made changes to its official quality standards, allowing hams with just 50% Iberian breed purity to be sold under its label. This means crossbreeds — typically Iberian sows crossed with Duroc boars — can now carry the Guijuelo seal of approval. At the same time, the DOP insists that other rules, such as minimum curing times and fatty acid quality, have been reinforced to guarantee excellence. Why the change matters For many Spaniards, ham is not just food, it’s heritage. Jamón Ibérico is tied to centuries-old traditions, and breed purity has always been part of its prestige. Guijuelo’s decision to certify 50% Iberian animals may make sense economically, since it broadens the poo...

  The small town of Drniš is situated in the heart of Dalmatia, surrounded by stone landscapes and winds that shape its character. This community has been known for centuries as the "cradle of pršut," and now they are preparing to build the House of Pršut, where their famous dish will be showcased. August 2025 was the month of the 8th International Pršut Festival. It brought together food producers, people who love food, and cultural performers, making the town square a lively celebration of taste and tradition. The slicing contest was one of the best parts, and even Tonči Glavina, Croatia's Minister of Tourism and Sport, took part. Between applause and laughter, Glavina made a more serious statement: it is time to strengthen the brand of Drniš pršut and present it to the world in a new, lasting way. More Than Food: A Living Heritage Drniški pršut is not just ham. Made without additives and cured only with sea salt, it carries a protected geographical indication from the ...

  The Prosciutto di San Daniele DOP is once again at the centre of the international food scene, this time at the 2025 Venice International Film Festival. From August 27 to September 6, the Friulian delicacy will be hosted at La Terrazza by Atlas Concorde, the prestigious lounge at the Hotel Excelsior on the Lido. At this iconic venue, cinema, fashion, design, and gastronomy converge. A Return to the Red Carpet of Taste San Daniele Prosciutto, which offers a sensory experience beyond simple tasting, has partnered with the festival for the second consecutive year. Filmmakers, actors, and journalists from around the world will be among the guests who will savour carefully chosen pairings that showcase the prosciutto's subtle sweetness, buttery texture, and distinctive scent. The project also brings to mind "Aria di San Daniele," a travelling show that has brought the essence of Friuli's food culture to Italy for years. The Consortium aims to transform the act of tastin...