The president of the Provincial Council of Córdoba, Salvador Fuentes, extended his congratulations to the DOP Los Pedroches, the companies Ibedul and Jamones Sierra Morena, and all the professionals in the sector for this prestigious recognition. The Los Pedroches Valley triumphed in the competition against other renowned producing areas such as Guijuelo, Extremadura, and Jabugo. The two awarded Cordoban brands belong to the family group Hermanos Rodríguez Barbancho, based in Hinojosa del Duque.
Fuentes highlighted that this award represents the work of "many generations" who have known how to transform tradition into excellence. "Today we can say that the best ham in the world is in Córdoba," he stated, emphasizing the value of this award in the first edition of the event, which brings together the main Iberian ham producing regions.
The provincial president stressed that the recognition transcends gastronomy, speaking of "tradition and knowledge," the care of animals and the dehesa, and the history that underpins Los Pedroches ham. The product's quality is intrinsically linked to the dehesa ecosystem, where Iberian pigs are raised freely.
It was recalled that DOP Los Pedroches certified 69,577 pieces of 100% Iberian Ham and Paleta in 2025, a 2.8% increase from the previous year, with the Bellota 100% Ibérico category representing almost 90% of the certified pieces. These figures reflect the sector's commitment to quality, traceability, and a model linked to the dehesa and traditional production.
The Provincial Council reaffirmed its support for the DOP and the Mancomunidad de Los Pedroches through initiatives like 'Dormir en Los Pedroches' and the promotion of dehesa products at sector fairs, aiming to boost economic activity and employment in the region.
Finally, Fuentes congratulated the organizers of the Ham World Championship for creating an event that focuses on origin and helps consumers understand the culture and know-how behind each piece. The recognition places Los Pedroches on the "international stage" and highlights how the region has transformed its landscape, livestock, and expertise into a top-tier gastronomic product.
