Fermin’s lomo serrano brings one of Spain’s classic cured meats to the table in an easy, ready-to-serve format. Crafted from lean serrano pork loin, each cut is seasoned with sea salt, garlic, olive oil, and smoky pimentón, then air-cured in the mountain village of La Alberca, Salamanca. As it matures, the loin develops a firm yet tender texture and a layered flavor profile—savory and fragrant, with paprika warmth and a subtle sweetness from its natural marbling. Allowing the slices to rest at room temperature enhances their aroma and silky mouthfeel.
These thin, rosy slices are ideal for tapas, draped over crusty bread with tomato, tucked into bocadillos, or featured on charcuterie boards with sharp cheeses and briny olives. Lomo serrano also makes a refined culinary accent—layer it over roasted vegetables, fold into warm grain salads, or finish with a drizzle of extra virgin olive oil for a simple, elevated appetizer.
Founded in 1956, Fermin was the first Spanish producer granted authorization to export serrano and Ibérico charcuterie to the United States. From their curing cellars in the UNESCO Biosphere Reserve of the Sierra de Francia, they continue to practice traditional mountain-air curing that honors the heritage of Spanish salumería. The result is an authentic, expressive lomo serrano that captures the true spirit of Spain’s cured meats.
- Pairings: Rioja Crianza, Amontillado Sherry, wheat beers, aged Manchego, Idiazábal, Marcona almonds, roasted piquillo peppers.
Ingredients: serrano pork, salt, seasoning (sugar, trisodium citrate, sodium nitrite, potassium nitrate), pimenton, olive oil, garlic
Nutritional information coming soon
Nutritional information coming soon