Fermin’s boneless Jamón Serrano is a classic expression of Spain’s most widely cherished cured ham. Made from traditional Spanish white pork and dry-cured for at least 18 months in the pure mountain air of La Alberca, Salamanca, this jamón offers a balanced flavor—savory, delicately sweet, and gently nutty, with a firm yet silky texture. Slicing thin and serving at room temperature allows the marbling to soften and release its full aroma.
Jamón serrano is distinct from jamón ibérico in both breed and character. While jamón ibérico comes from the rare Ibérico pig and is known for its deep marbling and acorn-driven flavor, jamón serrano is leaner and lighter, prized for its clean, approachable taste and versatility. Serrano is typically cured for a shorter period than premium Iberico bellota hams, resulting in a brighter, slightly saltier profile that makes it an everyday staple in Spanish kitchens. Its name comes from the sierra (mountain ranges) where these hams have been traditionally dried and aged.
Boneless and easy to slice, this format is ideal for culinary use at home or in professional kitchens. Serve serrano with crusty bread and tomato, fold it into omelets, drape over roasted vegetables, or add to charcuterie boards with manchego, olives, and marcona almonds. A warm plate and a drizzle of extra virgin olive oil elevate it beautifully.
Fermin has specialized in traditional Spanish curing since 1956 and was the first producer authorized to export jamón to the United States. Their mountain curing cellars, located in a UNESCO Biosphere Reserve, provide exceptional natural conditions that ensure the signature flavor and time-honored character of their serrano.
- Pairings: Rioja Crianza, Cava Brut, dry Sherry (Fino or Manzanilla), aged Manchego, Idiazábal, quince paste.
Ingredients: Serrano Pork, Salt, Seasoning (Sugar, Trisodium Citrate, Potasium Nitrate, Sodium Nitrite)
Nutritional information coming soon