Fermin’s whole boneless paleta serrano offers a richly flavored take on Spain’s beloved mountain-cured ham, crafted from the front shoulder of traditional Spanish white pork. The paleta cut contains slightly more intramuscular fat than hind-leg jamón, resulting in a deeper, rounder flavor and a wonderfully tender texture once thinly sliced. Cured slowly in the pure mountain air of La Alberca, Salamanca, the meat develops a savory, gently sweet profile with subtle herbal and toasted notes that linger on the palate.
The boneless format makes this paleta exceptionally easy to slice at home or in foodservice kitchens, whether by hand or with a slicer. Serve at room temperature so its marbling softens and releases its full aroma. Enjoy it draped on crusty bread with tomato and olive oil, layered into sandwiches and bocadillos, or arranged on charcuterie boards with aged sheep’s milk cheeses, olives, and Marcona almonds. It also enhances roasted potatoes, tortilla española, and simple salads with a distinctly Spanish character.
Serrano derives its name from the sierra, or mountain ranges, where generations of Spaniards cured hams using nothing more than salt, time, and cold, dry air. Compared to Ibérico ham, serrano is leaner and milder, making it a versatile everyday staple in Spanish cooking.
Fermin, founded in 1956, was the first producer authorized to export Spanish cured ham to the United States. Their cellars sit within a UNESCO Biosphere Reserve, an ideal environment for natural curing that preserves the heritage and flavor of traditional serrano.
- Pairings: Rioja Crianza, Cava Brut, Fino Sherry, Manchego, Idiazábal, Marcona almonds.
Ingredients: Serrano Pork, Salt, Seasoning (Sugar, Trisodium Citrate, Potasium Nitrate, Sodium Nitrite)
Nutritional information coming soon