The Superior Taste Award is a prestigious certificate that recognizes the excellent quality and flavor of various products. On this occasion, the International Taste Institute once again awarded the 100% acorn-fed Alta Expresión de Los Pedroches and Alta Expresión Ibérico hams the recognized Superior Taste Award certification from a total of 2,218 products, including 145 award-winning Spanish companies.

The Institute’s jury of chefs and sommeliers evaluated the taste of food and drinks in a blind tasting with rigorous sensory analysis of the organoleptic properties of each product. This year there was also a significant increase of 17% in both total participation and that of Spanish companies related to health, sustainability and sugar-free products.

On this occasion, the COVAP Alta Expresión 100% acorn-fed Ibérico ham earned the Crystal Taste Award, a prestigious award that recognizes products that have been awarded three gold stars for three consecutive years. It was one of the 39 winners from around the world and one of the nine Spanish products that obtained the award in 2021.

Qualities such as flavor, aroma and the careful presentation of the product were the most outstanding qualities, earning a score of 95%, higher than in previous years and demonstrating the firm commitment and know-how of the breeders and ham masters.

The bone-in dry-cured 100% acorn-fed Alta Expresión de los Pedroches Ibérico ham also won the highest three-star award, with the jury highlighting its flavor as one of the most appreciated qualities.

This recognition highlights the company’s 360° traceability model and its commitment to producing safe, sustainable and quality products.

About the Superior Taste Award

The International Taste Institute, founded in 2005 and located in Brussels, analyzes and evaluates the taste of food and drinks from around the world.

The jury is made up of 200 renowned chefs and sommeliers from 15 culinary associations and organizations from all over Europe. Over 18,000 products were certified in the last two years by the Taste Institute jury.

Members include prestigious chefs and sommeliers such as Ferran Centelles (Chef sommelier at the El Bulli Foundation), Manuel Jiménez (Best Sommelier in Spain 2017), Alain Nonnet (the holder of two Michelin Stars for 36 years), Gaetano Raguni (Winner of the Italian Bocuse d’Or 2017), Alan Coxon (British Food and Drink Ambassador and presenter on BBC TV Chef) and Cristina Figueira (the holder of one Michelin Star).

The method used to evaluate the products is very detailed and rigorous. Blind tastings evaluate different organoleptic criteria, suggesting improvements for the products and possible pairings.