Lomo Serrano (Pork Loin)

Fermin’s Lomo Serrano showcases one of Spain’s most iconic cured meats in a ready-to-serve format. Made from select cuts of lean serrano pork loin, each piece is rubbed with sea salt, garlic, olive oil, and smoky pimentón before undergoing a traditional air-curing in the mountain village of La Alberca, Salamanca. Over time, the loin develops a firm, sliceable texture and a refined flavor profile—savory and aromatic, with warm paprika tones and a delicate sweetness from the meat’s natural marbling. When served at room temperature, the texture softens and the spices express themselves more fully.

These thin, ruby-red slices are perfect for tapas plates, folded onto crusty bread with tomato, layered into bocadillos, or added to charcuterie boards alongside sharp cheeses and briny olives. Lomo serrano also shines as a culinary accent—try draping it over roasted vegetables, tossing into warm grain salads, or pairing with a drizzle of extra virgin olive oil for a simple but elevated appetizer.

Fermin, founded in 1956, was the first Spanish producer authorized to export Ibérico and serrano charcuterie to the United States. Rooted in the UNESCO Biosphere Reserve of the Sierra de Francia, the company continues to rely on slow curing, mountain air, and traditional methods that preserve the integrity of each cut. Their generational expertise ensures a lomo serrano that is authentic, deeply flavorful, and unmistakably Spanish.

• Pairings: Rioja Crianza, Amontillado Sherry, wheat beers, aged Manchego, Idiazábal, Marcona almonds, roasted piquillo peppers.

Ingredients: Pork tender loin, Salt, Pimentn, Olive Oil, Garlic, Nutmeg, Organo, Seasoning (Sugar, Trisodium Citrate, Sodium Nitrite, Potasium Nitrate), Beef Collagen Casing.