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Top 100 Cured Meats in the World

Last update: Wed Feb 19 2025
Top 100 Cured Meats in the World
TABLE OF CONTENTS

Best Cured Meat 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 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

2
Ibericos Guillen
Jamón de Bellota 50% Ibérico

4.7

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Great Taste Awards - 2 stars 2024

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 ORO “Pata Negra”
Beher
Jamón de Bellota 100% Ibérico ORO “Pata Negra”

5.0

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2
Julian Martin
100% Iberico Bellota Ham

5.0

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Great Taste Awards - 3 stars 2024

3
Cesar Nieto
Jamón de Bellota 100% Ibérico DOP Guijuelo

5.0

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Great Taste Awards - 3 stars 2024

4 Jamón de Bellota 100% Ibérico Alta Expresión D.O.P de Los Pedroches
Ibérico Covac
Jamón de Bellota 100% Ibérico Alta Expresión D.O.P de Los Pedroches

5.0

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Superior Taste Awards - 3 stars 2024

5 Jamón Vallejo Gourmet
Jamones Vallejo
Jamón Vallejo Gourmet

5.0

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Crystal Taste Award - 3 stars 2023

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

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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05

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. 
06

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. 
07

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.

08

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. 
09
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Jamón Serrano is a cured ham produced using the traditional methods dating back to Roman times. This ham has a bright pink to purple color and shiny appearance when cut. This ham is made in four separate steps that include salting, washing, post-salting, and drying or maturation.


Jamón Serrano is cured and dried without skin for more than a year and has a delicate and characteristic aroma. Not much salt is used during the production of this emblematic ham, which makes it only slightly salty and brings out sweet notes that complement the flavor beautifully. 
THE BEST Jamón Serrano Jamones
1 Jamón Serrano Gran Reserva Sin Aditivos
Nico Jamones
Jamón Serrano Gran Reserva Sin Aditivos

4.8

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2 Jamón Trevélez +20 meses de Curación Natural
Jamones De Juviles
Jamón Trevélez +20 meses de Curación Natural

4.8

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3 The Jamón de Bellota Ibérico
Jamones Anselmo Benito
The Jamón de Bellota Ibérico

4.8

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10

Jamón

JABUGO, Spain
4.5
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Named after a village nestled in the Sierra de Aracena y Picos de Aroche Nature Park, in the northern part of the Andalusian province of Huelva, Jabugo is a variety of the popular Spanish Ibérico ham or shoulder ham made from the meat of the pure-bred Iberian pig or cross-breed of the local Manchado de Jabugo pig, with at least 75 % Iberian blood.


The unique metabolism of these animals allows their fat to integrate into the muscles, evenly marbling the meat, which results in the distinctive flavor and juiciness of each ham. Reared in the so-called 'dehesas', agro-forested lands used primarily for grazing, sparsely wooded with holm and cork oaks, Iberian pigs gorge on acorns which give the meat a particularly sweet and nutty flavor. 
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Dry-cured Ham
BRAGANÇA DISTRICT, Portugal
4.5
15
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Jamón
PROVINCE OF SALAMANCA, Spain
4.5
17
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Cured Beef
BOSNIA AND HERZEGOVINA
4.4
22
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26
Bacon
SOUTH TYROL, Italy
4.3
27
28
Cured Pork
EMILIA-ROMAGNA, Italy
4.3
29
Dry-cured Ham
PROVINCE OF MODENA, Italy
4.3
30
Cured Beef
PROVINCE OF LEÓN, Spain
4.3
31
32
Dry-cured Ham
ZLATIBOR DISTRICT, Serbia
4.3
33
34
Wet-cured Ham
PRAGUE, Czech Republic
4.2
35
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Cured Pork
CZECH REPUBLIC
4.1
43
Cured Pork
PROVINCE OF PIACENZA, Italy
4.1
44
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48
Jamón
PROVINCE OF TERUEL, Spain
4.1
49
Dry-cured Ham
SCHLESWIG-HOLSTEIN, Germany
4.1
50
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52
Bacon
TYROL, Austria
4.0
53
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55
Cured Pork
PROVINCE OF PIACENZA, Italy
4.0
56
57
Cured Meat
AFYONKARAHISAR PROVINCE, Turkiye
4.0
58
59
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61
Wet-cured Ham
LACONIA, Greece
3.9
62
63
Cured Meat
NORTH AMERICA
3.8
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67
Bacon
ZEELAND, Netherlands
3.7
68
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70
Wet-cured Ham
SOUTHERN UNITED STATES, United States of America
3.6
71
Cured Lamb
WESTFJORDS, Iceland
3.6
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74
Bacon
CARINTHIA, Austria
3.5
75
76
Cured Pork
LOUISIANA, United States of America
3.4
77
Wet-cured Ham
SMITHFIELD, United States of America
3.2
78
79
Cured Pork
UPPER SAVINJA VALLEY, Slovenia
4.4
80
Jamón
PROVINCE OF CÁCERES, Spain
4.4
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84
Cured Beef
VISOKO, Bosnia and Herzegovina
4.2
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Dry-cured Ham
PROVINCE OF PERUGIA, Italy
4.1
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100
Cured Pork
VELIKO TARNOVO PROVINCE, Bulgaria
3.7
TABLE OF CONTENTS

Best Cured Meat Producers in the World

01

Meat Product

GUIJUELO, Spain
5.0
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Beher (Bernardo Hernández) is a distinguished Spanish company specializing in 100% Iberian pork products, including hams, shoulders, loins, and sausages. Their offerings are crafted from purebred Iberian pigs, raised in an ideal environment to ensure premium quality.


Beher maintains full control over the production process, from breeding to commercialization, ensuring the highest standards. They also offer an ecological line of products, emphasizing natural ingredients and traditional curing methods.
02
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ENTREPEÑAS S. L. is a producer of cured meats based in León, Spain. It specializes in traditional Spanish charcuterie, including chorizo, ham, and other cured products. The company is known for using locally sourced ingredients and adhering to traditional curing methods.
AWARDS

Great Taste Awards - 3 stars

2024, 2023, 2022

03

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
04

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
05
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COREN, Industrias Frigorificas del Louro S. A. is a key player in the food industry and operates from Pontevedra, Spain. The company is part of the COREN Group, which is an agricultural cooperative. COREN specializes in the production of a variety of cured meats and other meat products.


Their headquarters are located in Ourense, Galicia, but they have significant operations including Industrias Frigorificas del Louro S. A. in Pontevedra.
AWARDS

Great Taste Awards - 2 stars

2022

Great Taste Awards - 3 stars

2021

BEST Coren _ Industrias Frigorificas Del Louro S.a. Coren, S.c.g Oficinas Centrales Meat Products
06

Seafood

BARCELONA, Spain
5.0
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Rooftop Smokehouse is a culinary venture that specializes in traditional smoking methods to produce a variety of smoked seafood products. The company operates from a rooftop setting where they sustainably source and handcraft their offerings, emphasizing quality and artisanal techniques.


The smokehouse is also known for its commitment to using natural ingredients without artificial preservatives. Additionally, they offer workshops and events to educate consumers about the smoking process and the intricacies of seafood preparation.
AWARDS

Great Taste Awards - 2 stars

2024

Great Taste Awards - 3 stars

2023

BEST Rooftop Smokehouse Seafoods
07

Meat Product

LA TERRASSE-SUR-DORLAY, France
5.0
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AWARDS

Concours International de Lyon - Gold

2025

BEST Maison Duculty Meat Products
08
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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
09
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AWARDS

Great Taste Awards - 3 stars

2023

BEST Productos Cárnicos El Castro Meat Products
10
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Santa Rosalía Gourmet S. L. specializes in producing high-quality cured meats. The company is known for its focus on sustainability and environmentally friendly practices. Santa Rosalía Gourmet S. L. uses traditional techniques to produce its range of products, which often includes chorizo and other cured sausages.


They also emphasize the importance of animal welfare in their production processes.
AWARDS

Great Taste Awards - 3 stars

2022

BEST Santa Rosalía Gourmet Meat Products
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Meat Product
CIUDAD REAL, Spain
5.0
13
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Meat Product
BOURG-SAINT-MAURICE, France
5.0
15
16
Meat Product
JEREZ DE LA FRONTERA, Spain
5.0
17
Meat Product
SAINT-MALÔ-DU-BOIS, France
5.0
18
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25
Meat Product
BADAJOZ, Spain
5.0
26
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32
Meat Product
CRICKHOWELL, United Kingdom
4.9
33
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35
Pastry
LONDON, United Kingdom
4.9
36
37
Seafood
WADHURST, England
4.8
38
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40
41
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43
Meat Product
CHIPPING NORTON, England
4.8
44
Meat Product
SAN DANIELE DEL FRIULI, Italy
4.8
45
Meat Product
LANGHIRANO, Italy
4.8
46
Meat Product
MULAZZANO PONTE, Italy
4.8
47
Meat Product
MULAZZANO PONTE, Italy
4.8
48
49
Meat Product
GUIJUELO, Spain
4.8
50
51
52
53
54
55
Meat Product
ATALAIA DO CAMPO, Portugal
4.8
56
57
Meat Product
LA ALBERCA, Spain
4.8
58
59
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61
62
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64
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66
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68
Meat Product
LONDON, United Kingdom
4.7
69
70
Meat Product
PETERSFIELD, England
4.7
71
72
73
Sausage
CURRY, Ireland
4.7
74
Cheese
SHROPSHIRE, England
4.7
75
Chocolate
LONDON, United Kingdom
4.7
76
77
78
79
80
81
82
Meat Product
ALCOBENDAS, Spain
4.7
83
84
Meat Product
DOBRÁ NIVA, Slovakia
4.7
85
86
87
88
Meat Product
ENGLAND, United Kingdom
4.7
89
90
91
Meat Product
SPAIN, Western Europe
4.7
92
Meat Product
ENGLAND, United Kingdom
4.7
93
94
95
96
97
98
99
Meat Product
MOIRA, Northern Ireland
4.7
100
TABLE OF CONTENTS

Best Cured Meats in the World

01
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Jamón de Bellota 100% Ibérico ORO “Pata Negra” is a premium product crafted from the finest pieces, forming a limited edition series that is individually numbered based on its vintage. This exceptional ham is sourced from the hind limb or rear leg of 100% Iberian pigs, which are carefully selected from birth and undergo a traditional, time-honored curing process.
02
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AWARDS

Great Taste Awards - 3 stars

2024, 2023, 2022

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
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AWARDS

Great Taste Awards - 3 stars

2023

05
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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

06
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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

07
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AWARDS

Great Taste Awards - 3 stars

2023

08
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AWARDS

Great Taste Awards - 3 stars

2021

09
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The Coren Selecta Chestnut-Fed Ham is a premium product crafted by COREN _ Industrias Frigorificas del Louro S. A., a prominent Spanish company known for its high-quality meat products. This ham is distinguished by the unique feeding regimen of the pigs, which are raised on a diet that includes chestnuts, contributing to the ham's distinct flavor profile.


The careful selection of chestnut-fed pigs and traditional curing methods result in a rich and nuanced taste. This product exemplifies COREN's commitment to excellence in food production and the application of artisanal techniques to modern-day meat processing.
AWARDS

Great Taste Awards - 3 stars

2021

10
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Cecina de León BIO Entrepeñas is a premium dry-cured beef product crafted by ENTREPEÑAS S. L. This delicacy hails from the León region in Spain and is noted for its distinctive flavor and high-quality standards. The product is made using traditional methods that have been preserved and passed down through generations, ensuring an authentic taste experience.


The beef used is sourced from organic, free-range cattle, emphasizing a commitment to animal welfare and sustainable farming practices. The curing process involves a meticulous combination of salting, smoking, and air-drying, resulting in a rich, smoky flavor and a tender texture.
AWARDS

Great Taste Awards - 3 stars

2022

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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 Cured Meats in the World” list until February 19, 2025, 5,707 ratings were recorded, of which 3,703 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.