World's Best Ham by PataNegra.dk

The most recent Los Pedroches 100% Iberian Ham Fair, held in Villanueva de Córdoba, wrapped up with an unforgettable milestone. For the first time in the history of the National Ham-Cutting Championship, a woman stepped onto the podium, breaking a long-standing barrier in a craft usually led by men. A Festival of Tradition and Flavour Across four busy days, the fair filled the town with tastings, food stands, music, and the unmistakable aroma of Iberian ham. People from everywhere came to try the famous DOP Los Pedroches product, often praised as the world’s best ham. The atmosphere felt lively, warm, and proudly rooted in its traditions, yet also open to change. The Championship and Its Breakthrough The 25th National Ham-Cutting Contest brought together some of the most talented cutters in Spain. 1st place: Francisco Javier García Pérez (Aracena, Huelva) 2nd place: Francisco Jiménez (Jaén) 3rd place: Brígida Castelli (Italy / Zaragoza–Rome)* — the first woman ever to reach the pod...

The town of Campillos, usually calm and tucked between farmlands and olive groves, was bursting with life as more than 17,000 visitors poured into its XVII Feria del Jamón y Productos Derivados del Cerdo. Streets around the Parque José María Hinojosa filled early in the morning, with over 50 buses arriving from different parts of Andalucía, proof that this small town has become a significant stop for lovers of jamón and rural flavours. The fair didn’t just beat its own attendance record; it smashed it. By midday, the walkways were so crowded that people joked they were “queuing just to be able to queue.” A Festival Where Jamón Takes Center Stage Though Campillos hosts many traditional events throughout the year, nothing compares to its Jamón Fair. More than 50 companies set up stands offering a wide range of products, including hams and chorizos, olives, olive oil, pastries, and eco-friendly items. Visitors wandered from stall to stall, tasting, chatting, and filling bags with local d...

In the quiet, oak-covered valleys of Los Pedroches, something remarkable has occurred. Agroibérica de Pozoblanco has won the Encina de Oro for the third year in a row, a record that no other producer has ever achieved at the Feria del Jamón de Los Pedroches. The victory places their jamón even closer to the title many already give it: the world's best ham. A Ham Born From the Dehesa The winning piece came from the 2021 vintage, weighing just over nine kilos and raised on a finca in Villanueva de Córdoba. These pigs lived freely in the dehesa, feeding on acorns and wild herbs during montanera. That natural diet, combined with slow, traditional curing, gives the ham its intense red color, soft golden fat, and a deep aroma that lingers long after tasting it. A Jury That Chose Excellence Thirteen producers entered the competition this year, all vying for the top prize. The jury, comprising chefs, scientists, and master cutters, carefully tasted each sample — some even tried them twice...

The Iberico ham world, usually calm and rooted in old traditions, has suddenly found itself in the middle of a growing storm. What began as a dispute over a simple brand name has now escalated into a much larger conflict, pitting Joselito against the DOP Jamón de Jabugo . The ‘Jabu’ Name That Sparked Trouble The first hit came when a commercial court in Granada ruled that the brand “Jabu” could confuse customers because it sounds too close to Jabugo, the protected designation famous for its strict standards and deep cultural heritage. For the DOP, anything resembling their name risks misleading buyers and weakening their identity. They argue that only hams meeting their rigid rules — 100% Iberian pigs, acorn-fed, raised in the dehesa and cured traditionally — should be linked to Jabugo in any way. Joselito disagrees strongly. They claim the “Jabu” brand has been in existence since the 1980s, long before the current DOP structure, and they acquired it legally years ago. In their view, ...

  A Taste of Spanish Legacy In the heart of Spain, where passion and tradition meet, few names inspire as much pride as Joselito, often praised as the world’s best ham. For over a century, this iconic house has stood as a testament to authentic Spanish culinary craftsmanship. Every slice carries a story of patience, heritage, and the steady hands that keep these traditions alive. But this year, Joselito’s fame isn’t just about flavour. The legendary producer has found itself at the centre of a European legal storm, one that questions how traditional foods can be described in the modern market. EU Steps In: A Ban on ‘Healthy’ Claims The European Commission has barred Joselito from saying that its Jamón Serrano or Ibérico has “healthy properties.” Under EU Regulation 1924/2006, no food — even one as natural and artisanal as Joselito’s ham can be promoted with health claims unless there’s solid scientific proof behind it. This ruling means Joselito can no longer call its ham “natural ...

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...

In the heart of Spain, where golden fields meet oak-covered hills, lies a treasure known to many food lovers — the Ibérico ham of Dehesa de Extremadura, often called the world’s best ham. Now, this famous route has stepped beyond its homeland, reaching across the border into Portugal to share not just its taste, but its culture and soul. A Journey Beyond Borders The Ruta del Ibérico “Dehesa de Extremadura” has officially expanded into Portugal, marking a new milestone for one of Spain’s most celebrated gastronomic routes. Supported by the Junta de Extremadura and Turespaña’s Lisbon office, the project aims to bring Portuguese travellers closer to the land, the animals, and the people behind this unique culinary heritage. Recently, five Portuguese travel agents were invited on a five-day tour through the dehesas — the vast oak meadows where free-ranging Ibérico pigs live their best life. The journey took them through towns like Badajoz, Nogales, Monesterio, and Fuente de Cantos, where t...

In the heart of Tuscany, surrounded by rolling hills and oak forests, the second edition of the Festa della Cinta Senese DOP came alive with sights, smells, and sounds that spoke of true Italian passion. Held in Siena, this event wasn’t just another food fair; it was a tribute to one of Italy’s oldest and most loved treasures, the Cinta Senese pig. The festival, hosted at the Medicean Fortress and the Enoteca Italiana, brought together farmers, chefs, food experts, and travellers from all over the world. Walking Through Tradition The celebration began with a morning trek through the Tuscan countryside — an experience that let visitors see the pigs in their natural habitat. These black pigs with a white “belt” around their midsection roam freely through forests, feeding on acorns and wild herbs. This natural lifestyle gives their meat a depth of flavour and texture that rivals what many call the world’s best ham. Inside the Fortress of Flavour As the day progressed, guests filled the a...