Jamon Serrano - Bone-in with Hoof

Fermin’s Jamon Serrano is a traditional centerpiece of Spanish gastronomy, dry-cured in the mountain village of La Alberca, Salamanca. Crafted from select Spanish Serrano pork and aged using time-honored methods, this whole leg delivers the classic qualities that define true serrano ham: a firm yet silky texture, deep savory aromas, and a balanced flavor that combines gentle saltiness with subtle notes of toasted nuts and cured sweetness.

Keeping the hoof attached is a hallmark of authenticity for whole Spanish hams. Beyond its visual appeal and ceremonial presence at carving stations, the hoof serves a practical purpose: it ensures traceability, confirming that the leg is a genuine whole ham rather than a reconstruction of smaller pieces. It also honors the traditional presentation prized by Spanish charcuteros, making this ham ideal for celebratory meals and professional carving.

Bone-in format enhances the curing process, allowing flavors to develop more slowly and fully. As you carve closer to the bone, you’ll notice shifts in texture and intensity—from the deep, marbled maza to the intensely flavorful punta and the leaner babilla. Serve thin, translucent slices at room temperature to experience the full complexity of the ham’s aroma and melt-in-the-mouth richness.

Enjoy jamon serrano on its own or use it to elevate Spanish favorites like pan con tomate, tortilla española, or charcuterie boards with aged sheep’s milk cheeses and marinated olives. The rendered trimmings and bone are also highly prized for cooking, enriching stews, broths, and beans.

Fermin, founded in 1956, was the first producer to export Spanish cured hams to the United States. Their cellars are located within a UNESCO Biosphere Reserve in the Sierra de Francia, where mountain air, patience, and craftsmanship ensure a jamon serrano that is deeply flavorful and unmistakably authentic.

• Pairings: Rioja Crianza, Tempranillo Rosado, Fino Sherry, Manchego, Idiazábal, Marcona almonds.