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Top 100 Meat Products in the World

Last update: Fri Feb 28 2025
Top 100 Meat Products in the World
TABLE OF CONTENTS

Best Meat Product Types in the World

01

Jamón

SPAIN and  one more region
4.8
Jamón ibérico de bellota
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This variety of Iberian ham is produced with meat coming from acorn-fed Iberian pigs that are either 75% or 50% pure Iberian breed, meaning they have been crossbred with other pigs such as the Duroc breed. As in the case of jamón 100% ibérico de bellota, the pigs used in the production of this ham are allowed to roam freely across the oak pasturelands in their final rearing stage, known as the montanera, eating an acorn-based diet until they reach the desired weight for the sacrifice, or the matanza as the Spanish call it. Jamón ibérico de bellota makes for about 13% of the total Iberian ham production and is distinguished by a red label.


The designated areas of Iberian bellota ham production include the Dehesa de Extremadura, Salamanca, Huelva, and Valle de Los Pedroches in Spain, along with Barrancos in Portugal.

THE BEST Jamón ibérico de bellota Jamones
1 Jamón de Bellota Ibérico
Fuente la Virgen
Jamón de Bellota Ibérico

4.8

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2 Presa de bellota 100 % Ibérico Pata Negra
Navarretinto
Presa de bellota 100 % Ibérico Pata Negra

4.7

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Great Taste Awards - 2 stars 2021

3
Ibericos Guillen
Jamón de Bellota 50% Ibérico

4.7

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Great Taste Awards - 2 stars 2024

4 Jamón Ibérico de Bellota
Isidro González Revilla
Jamón Ibérico de Bellota

4.5

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02

Jamón

SPAIN and  one more region
4.8
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Regarded as the most exquisite variety of Iberian ham, or jamón ibérico, this ham is made with the meat of 100% purebred black Iberian pigs that have been roaming freely across oak pastures (Dehesa) and feeding on an acorn-based (bellota) diet.


Apart from these specifications, the pigs also have to be reared in one of the designated places of origin as well as fulfill the specified standards of bellota ham production to receive the most renowned black label or pata negra status - denoting the highest-quality Iberian ham. 
THE BEST Jamón 100% ibérico de bellota Jamones
1 Jamón de Bellota 100% Ibérico
Jamones Juan Manuel
Jamón de Bellota 100% Ibérico

5.0

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Premios Alimentos de España - Mejor Jamón Ibérico de España 2024, 2020

2 Jamón de Bellota 100% Ibérico
Monte Nevado
Jamón de Bellota 100% Ibérico

5.0

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Premios Alimentos de España - Mejor Jamón Ibérico de España 2018

3 Jamón de Bellota 100% Ibérico
Jamones Aljomar
Jamón de Bellota 100% Ibérico

5.0

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Premios Alimentos de España - Mejor Jamón Ibérico de España 2022

4
Julian Martin
100% Iberico Bellota Ham

5.0

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Great Taste Awards - 3 stars 2024

5 Jamón de Bellota 100% Ibérico DOP Guijuelo
Cesar Nieto
Jamón de Bellota 100% Ibérico DOP Guijuelo

5.0

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Great Taste Awards - 3 stars 2024

03

Jamón

SPAIN and  one more region
4.7
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Jamón Ibérico is a unique ham produced both in Spain and in Portugal. It is made from black ibérico pigs who eat a diet of corn, acorns, and other feed, most of them roaming freely across the pastures. As a result, the cured ham is dark red, marbled with veins of fat.


Its flavor is sweet, nutty, and just slightly salty. There are four types of jamón ibérico, depending on the diet of the pigs, namely de bellota (acorns, three years minimum), 100% de bellota, cebo de campo (cereals, free-range pigs), and de cebo (cereals, commercially reared pigs).

04
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Beja paio sausage is a smoked meat product made from pork of the Alentejo breed of pigs. Roughly 70-90% of the sausage consists of lean meat, while the remaining 10-30% is fat. The pork meat and fat are diced and mixed with water, garlic, paprika, and salt before being stuffed into sausage casings.


The smoking process lasts for several days, and is carried out at a low temperature using local oak wood. Paio has a firm consistency and a pleasant, delicate flavor that is savory and slightly spicy. Served with bread, this sausage is a traditional meal that is brought to the fields by local farmers during the harvest. 
05

Dry-cured Ham

PROVINCE OF PARMA, Italy
4.6
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Carefully crafted with the same diligent care since the Roman times, Prosciutto di Parma is a true masterwork of time and tradition, and a gold standard of Italian prosciutto. The pigs of the Large White, Landrace and Duroc breed used in the production of this ham must also meet high quality standards, be bred in one of 10 northern and central Italian regions and fed a diet of grains, cereals and whey of Parmigiano Reggiano cheese, which contributes to the complex taste of the meat.


Apart from the characteristic microclimate of the Parma region, which is ideal for the drying of prosciutto, a vital part of the curing process is salting. The expert Maestro Salatore (salt master) measures the minimum amount of sea salt required to preserve the meat. 
THE BEST Prosciutto di Parma Dry-cured Hams
1 Prosciutto di Parma Boneless
Pio Tosini
Prosciutto di Parma Boneless

4.8

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2 Prosciutto di Parma
S. Ilario Prosciutti
Prosciutto di Parma

4.8

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3 Prosciutto di Parma
Salumificio La Perla
Prosciutto di Parma

4.8

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4 Barrique Prosciutto di Parma
Fratelli Galloni
Barrique Prosciutto di Parma

4.8

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5 Prosciutto di Parma DOP
Bedogni Egidio
Prosciutto di Parma DOP

4.8

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06

Dry-cured Ham

SAN DANIELE DEL FRIULI, Italy
4.6
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Produced in the hilly area around the town of San Daniele in the province of Udine, Prosciutto di San Daniele is even sweeter and darker in color with a more delicate flavor than in other varieties. In the Friuli-Venezia Giulia region, where the winds from the Carnic Alps meet the breezes coming in from the Adriatic, Prosciutto di San Daniele is made using only local sea salt.


The curing process here differs a little from other regions since San Daniele hams are stacked on top of each other and left to mature for at least 13 months. Up until recently, only large pig breeds such as Landrace, Large White and Duroc were used for ham production, however due to an increase in demand, San Daniele hams can now be made with other local breeds. 
07

Dry-cured Ham

PROVINCE OF PARMA, Italy
4.6
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Known as crème de la crème of Italian hams, with a tradition dating back to the 14th century, Culatello di Zibello is one of the most prized products of Parma nowadays made only with pigs raised in the regions of Emilia-Romagna and Lombardia.


Culatello is tender, rich in flavor and has a refined, winey taste. It is one of the leaner forms of cured pork, cut from the best part of the whole fresh ham, and cured with a mixture of salt, pepper, garlic and dry white wine. Since it is stuffed in a natural casing, most often a pig's bladder, and tied with twine, Culatello is sometimes classified as a type of salami. 
08

Sausage/Salami

SLAVONIA AND BARANJA, Croatia
4.6
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Slavonski kulen is the best-known delicacy of eastern Croatian cuisine. It is a cured sausage made from prime cuts of pork combined with carefully selected spices including red paprika and garlic. Kulen has a strong smoky flavor with the aromas of paprika and pepper.


Slavonian type of kulen must be produced using the meat of pigs that have been raised in Slavonia. Only the premium cuts of pork are used in the making of this sausage and every step of the production process is kept separated from that of all other sausages. 
VARIATIONS OF Slavonski kulen
09

Dry-cured Ham

CETINJE MUNICIPALITY, Montenegro
4.6
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Njeguška pršuta is a prosciutto variety originating from the area of Njeguši in Montenegro, hence the name. Pork ham is traditionally salted with sea salt, pressed in order to remove excess liquid, then smoked and dried in the cool mountain air, after which it is left to mature, so the whole process typically takes about a year.


The meat is smoked over beech wood, imparting a unique flavor and aroma to this delicacy. When fully matured, this meat product is thinly sliced and can be paired with anything from cheese and bread to salads and pasta dishes.

10

Dry-cured Ham

BEJA DISTRICT, Portugal
4.6
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Alentejo ham is a regional specialty made from the legs and shoulders of Alentejo pigs produced in the districts of Castelo Branco, Portalegre, Santarém, Évora, Beja, Setubal, and Faro. These areas typically have hot and dry summers and cold winters.


Throughout the centuries, the residents of these regions learned to work with this climate to develop a natural drying process for ham that does not resort to the use of smoke or any other external factors besides the addition of salt. When cut, the ham is reddish-pink to dark red and highly marbled. 
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Jamón
JABUGO, Spain
4.5
13
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Sausage/Salami
SREM DISTRICT, Serbia
4.5
16
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Sausage/Salami
BAČKI PETROVAC, Serbia
4.5
18
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Dry-cured Ham
BRAGANÇA DISTRICT, Portugal
4.5
20
Dry-cured Ham
UŽICE, Serbia  and  one more region
4.5
21
Jamón
PROVINCE OF SALAMANCA, Spain
4.5
22
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Sausage/Salami
CALABRIA, Italy
4.4
25
Sausage/Salami
ABRUZZO, Italy  and  one more region
4.4
26
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Cured Beef
BOSNIA AND HERZEGOVINA
4.4
30
31
Sausage/Salami
AFYONKARAHISAR PROVINCE, Turkiye
4.4
32
33
Sausage/Salami
SLAVONIA AND BARANJA, Croatia
4.4
34
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Sausage/Salami
BUZĂU COUNTY, Romania
4.4
37
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44
Bacon
SOUTH TYROL, Italy
4.3
45
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Salami
CAMPANIA, Italy
4.3
50
Cured Pork
EMILIA-ROMAGNA, Italy
4.3
51
52
Dry-cured Ham
PROVINCE OF MODENA, Italy
4.3
53
Salami
SIBIU COUNTY, Romania
4.3
54
55
Sausage/Salami
PROVINCE OF PORDENONE, Italy
4.3
56
Salami
PROVINCE OF PARMA, Italy
4.3
57
Cured Beef
PROVINCE OF LEÓN, Spain
4.3
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Sausage/Salami
ST. GALLEN, Switzerland
4.3
62
Dry-cured Ham
ZLATIBOR DISTRICT, Serbia
4.3
63
Sausage/Salami
CATALONIA, Spain
4.2
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Salami
TUSCANY, Italy
4.2
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Cured Meat
ROMANIA  and  one more region
4.1
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Sausage/Salami
CZECH REPUBLIC  and  one more region
4.1
85
86
Cured Pork
CZECH REPUBLIC
4.1
87
Cured Pork
PROVINCE OF PIACENZA, Italy
4.1
88
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Sausage/Salami
LESSER POLAND VOIVODESHIP, Poland
4.1
93
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Jamón
PROVINCE OF TERUEL, Spain
4.1
96
Dry-cured Ham
SCHLESWIG-HOLSTEIN, Germany
4.1
97
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100
Bacon
TYROL, Austria
4.0
TABLE OF CONTENTS

Best Meat Product Producers in the World

01

Meat Product

PROVINCE OF LEÓN, Spain
5.0
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Embutidos Entrepeñas is a family-owned Spanish company with over 60 years of tradition in producing artisanal cured meats. Located in Geras de Gordón, León, at an altitude of 1,200 meters within the UNESCO-designated Alto Bernesga Biosphere Reserve, the company benefits from a unique microclimate ideal for natural curing processes.


Their product range includes Cecina de León (dry-cured beef), jamón serrano (cured ham), jamón ibérico (Iberian ham), and various traditional Spanish sausages such as chorizo. Embutidos Entrepeñas is particularly renowned for its Cecina de León BIO, a premium dry-cured beef product crafted using locally sourced ingredients and traditional methods. 
AWARDS

Great Taste Awards - 3 stars

2024, 2023, 2022

02

Meat Product

ENGLAND, United Kingdom
5.0
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Capreolus Fine Foods Ltd is a producer of cured meats based in Dorset, England. The company specializes in traditional and artisan charcuterie. It uses locally sourced meats, often from free-range and rare-breed animals. The curing process includes both air-drying and smoking techniques.


Capreolus Fine Foods Ltd has received multiple awards for the quality of its products.
AWARDS

Great Taste Awards - 2 stars

2023, 2022, 2021

Great Taste Awards - 3 stars

2023, 2021

BEST Capreolus Fine Foods Meat Products
03

Meat Product

WEYBRIDGE, England
5.0
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Tempus Foods is a British producer of cured meats founded by Dhruv Baker and Tom Whitaker. They specialize in traditional charcuterie techniques, offering a range of products including air-dried and cured meats. The company emphasizes the use of high-quality heritage breed pigs.


Their products are known for being made with natural ingredients and without artificial additives.
AWARDS

Great Taste Awards - 3 stars

2024, 2023, 2022

Great Taste Awards - 2 stars

2024, 2023, 2022, 2021

BEST Tempus Foods Meat Products
04
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Señorío de Montanera is a leading producer of 100% Iberian products from acorn-fed pigs, holding the prestigious Protected Designation of Origin (D. O.P.) Dehesa de Extremadura. Founded in 1995 by a group of traditional Iberian pig breeders in Extremadura, Spain, the company is dedicated to preserving the purity of the Iberian breed and ensuring the sustainability of the dehesa ecosystem.


The company manages over 60,000 hectares of dehesa, where pigs roam freely and feed exclusively on acorns and natural pastures during the "montanera" season (from October to March). This feeding method contributes to the unique flavor and exceptional quality of their products.
AWARDS

Great Taste Awards - 3 stars

2024, 2023

05
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Jamones Juan Manuel is a prestigious company in the Iberian ham industry, located in Guijuelo, Salamanca, Spain. With over 90 years of experience, they have mastered the art of producing high-quality Iberian hams. Their dedication to traditional curing methods has earned them recognition, including the Best Acorn-Fed Iberian Ham award in both 2020 and 2024 by the Spanish Ministry of Agriculture, Fisheries, and Food.


Their product range includes various grades of Iberian hams, such as 100% pure acorn-fed, 75% pure acorn-fed, 50% pure acorn-fed, and free-range Iberian hams. Each product reflects their commitment to quality and tradition.
BEST Jamones Juan Manuel Meat Products
06
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Carnicería Quintana is a producer of dry-cured ham based in Cantabria, Spain. The company specializes in traditional methods of curing and producing high-quality ham, drawing on regional culinary heritage. They offer a range of dry-cured meats, which are often sought after for their flavor and authenticity.
AWARDS

Great Taste Awards - 3 stars

2023

BEST Carniceria Quintana Meat Products
07
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Coren Industrias Frigoríficas del Louro, commonly known as Frigolouro, is a prominent meat processing facility located in O Porriño, Pontevedra, Spain. Established in 1979, when the Coren Group acquired the plant, Frigolouro serves as the central hub for processing all pork products from Coren's farms.


The facility employs over 700 individuals and boasts a production capacity exceeding 85 million kilograms of pork annually. In addition to meat processing, Frigolouro houses a canning factory that produces more than seven million kilograms of various products each year. 
AWARDS

Great Taste Awards - 2 stars

2022

Great Taste Awards - 3 stars

2021

BEST Coren Industrias Frigorificas Del Louro Meat Products
08

Meat Product

LIMAVADY, Northern Ireland
5.0
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Corndale Charcuterie is a producer based in Limavady, Northern Ireland. They specialize in creating a range of artisanal cured meats, including salami and chorizo. The company places emphasis on using high-quality local ingredients, particularly free-range pork from Northern Irish farms.


Established by Alistair Crown in 2012, Corndale Charcuterie has focused on traditional curing methods alongside innovative techniques to produce their products.
AWARDS

Great Taste Awards - 2 stars

2023

Great Taste Awards - 3 stars

2022

BEST Corndale Charcuterie Meat Products
09
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AWARDS

Great Taste Awards - 3 stars

2022

BEST Highland Charcuterie And Smoke House Meat Products
10
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Peelham Farm Produce is a producer of sausages and salami. They operate with organic principles and emphasize high animal welfare standards. The farm is involved in the entire process, from rearing animals to processing and selling finished products.


They offer a variety of sausages and salamis, catering to different dietary preferences including pork, beef, and lamb options.
AWARDS

Great Taste Awards - 3 stars

2022

BEST Peelham Farm Produce Meat Products
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Meat Product
LA TERRASSE-SUR-DORLAY, France
5.0
14
Meat Product
CARBONERO EL MAYOR, Spain
5.0
15
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Meat Product
TALOG, United Kingdom
5.0
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22
Meat Product
BOURG-SAINT-MAURICE, France
5.0
23
24
Meat Product
JEREZ DE LA FRONTERA, Spain
5.0
25
Meat Product
SAINT-MALÔ-DU-BOIS, France
5.0
26
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Meat Product
FRANCE, Western Europe
5.0
29
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32
Meat Product
BADAJOZ, Spain
5.0
33
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Meat Product
CRICKHOWELL, United Kingdom
4.9
42
Meat Product
SZABOLCS-SZATMÁR-BEREG COUNTY, Hungary
4.9
43
44
45
Pastry
LONDON, United Kingdom
4.9
46
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50
Meat Product
PROVINCE OF CÓRDOBA, Spain
4.9
51
52
Seafood
WADHURST, England
4.8
53
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57
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59
Meat Product
GUIJUELO, Spain
4.8
60
Meat Product
CHIPPING NORTON, England
4.8
61
62
Meat Product
CAMPILLO DE SALVATIERRA, Spain
4.8
63
Meat Product
PROVINCE OF TERUEL, Spain
4.8
64
65
66
Meat Product
PROVINCE OF SEVILLE, Spain
4.8
67
Meat Product
SAN DANIELE DEL FRIULI, Italy
4.8
68
Meat Product
LANGHIRANO, Italy
4.8
69
Meat Product
MULAZZANO PONTE, Italy
4.8
70
Meat Product
MULAZZANO PONTE, Italy
4.8
71
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73
74
75
76
Meat Product
ATALAIA DO CAMPO, Portugal
4.8
77
78
Meat Product
RIO MAIOR, Western Europe
4.8
79
80
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83
84
85
86
87
Meat Product
AFYONKARAHISAR, Turkiye
4.8
88
89
90
91
Meat Product
LONDON, United Kingdom
4.7
92
Meat Product
PETERSFIELD, England
4.7
93
94
95
Sausage
CURRY, Ireland
4.7
96
Cheese
SHROPSHIRE, England
4.7
97
Chocolate
LONDON, United Kingdom
4.7
98
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100
TABLE OF CONTENTS

Best Meat Products in the World

01
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AWARDS

Great Taste Awards - 3 stars

2024, 2023, 2022

02
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Jamones Juan Manuel is a prestigious Spanish company located in Guijuelo, Salamanca, and their flagship product, the Jamón de Bellota 100% Ibérico Juan Manuel, is crafted from free-range, purebred Iberian pigs. These pigs roam freely in pastures and are fed on acorns and rich herbs, which impart distinctive flavors to the meat.


The hams undergo a meticulous curing process lasting over 36 months in natural drying sheds and cellars, resulting in a product with a delicate texture and rich, nuanced taste.
03
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Durslade Farm Air Dried Beef is a premium product made by Artfarm Ltd t/a Durslade Farm Shop. This specialty beef undergoes a meticulous air-drying process, which enhances its flavor and texture. Renowned for its rich taste and delicate marbling, this beef is often enjoyed as a gourmet delicacy.


The air-drying technique also ensures that the beef maintains its nutritional quality while providing a unique, chewy texture that is characteristic of high-end, cured meats. Each slice offers a deep, concentrated flavor, suitable for charcuterie boards or as an exquisite addition to various culinary dishes.
AWARDS

Great Taste Awards - 3 stars

2022

04

Meat Product

SZABOLCS-SZATMÁR-BEREG COUNTY, Hungary
5.0
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Nativus Spicy Venison Salami by Best of Hungary Ltd. is a gourmet product crafted from high-quality venison meat blended with a mix of spices to create a distinctively rich flavor. The salami is known for its perfect balance of spiciness and savory notes, making it an excellent choice for charcuterie boards or as an addition to various dishes.


The product is usually air-dried and cured to enhance its deep, robust flavors and ensure a satisfying texture.
AWARDS

Great Taste Awards - 3 stars

2023

05
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AWARDS

Great Taste Awards - 3 stars

2023

06
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The Senorio Organic Acorn-Fed Iberico Salchichón, produced by Brindisa Ltd, is a high-quality Spanish charcuterie product. Made from the meat of acorn-fed Iberico pigs, it offers a rich and nuanced flavor profile. The salchichón is crafted using traditional methods, with a focus on maintaining organic standards throughout the production process.


This product is celebrated for its distinct marbling and delicate seasoning, making it a gourmet choice for discerning charcuterie enthusiasts.
AWARDS

Great Taste Awards - 3 stars

2023

07
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Capreolus Fine Foods Ltd. specializes in crafting Dorset Coppa, a traditional Italian charcuterie made from the neck muscle of free-range pigs. The meat is cured with a blend of herbs and spices before being air-dried for several weeks to develop its characteristic depth of flavor and tender texture.


The Dorset Coppa is praised for its delicate balance of savory and slightly sweet notes, making it a sought-after delicacy among food enthusiasts. The product is meticulously crafted to maintain high standards of quality and authenticity.
AWARDS

Great Taste Awards - 3 stars

2023

08
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Dorset Soft Salami is a premium product crafted by Capreolus Fine Foods Ltd. The salami is characterized by its soft texture and the carefully selected blend of spices and herbs used in its preparation. It is made from high-quality British pork that is sourced from trusted local farms, ensuring both superior taste and ethical standards.


The production process includes a slow fermentation and air-drying technique, which enhances the flavor profile and results in a rich, savory taste.
AWARDS

Great Taste Awards - 3 stars

2021

09
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Capreolus Fine Foods Ltd produces a Venison and Pork Chorizo that is recognized for its high-quality ingredients and artisanal crafting methods. This chorizo is typically made from finely selected cuts of venison and pork, blended with a carefully curated mix of spices to enhance its rich, savory flavors.


The meat is likely cured and fermented to develop its unique taste and texture, staying true to traditional chorizo-making techniques. The product is ideal for use in a variety of dishes, from tapas to hearty stews, or can be enjoyed on its own as a gourmet snack.
AWARDS

Great Taste Awards - 3 stars

2021

10
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The IBERICO ACORN-FED HAM (50% IBERIAN BREED) by Carnicas Ibericas Mozarbez SL t/a Ibericos Montellano is a premium cured ham made from pigs that are 50% of the Iberian breed. This product is distinguished by its rich, nutty flavor and silky texture, which result from the pigs' diet predominantly consisting of acorns during the montanera period.


The hams are carefully cured over an extended period, often over two years, using traditional methods that enhance their unique characteristics. The meticulous curing process results in a product with a distinct marbling of fat that melts in the mouth, delivering a complex and savory taste experience.
AWARDS

Great Taste Awards - 3 stars

2023

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TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 100 Meat Products in the World” list until February 28, 2025, 11,612 ratings were recorded, of which 7,599 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.