Fermin’s paleta serrano offers a rustic, deeply savory expression of Spain’s iconic mountain-cured ham, made from the front shoulder of traditional Spanish white pork. The paleta cut is prized for its slightly more pronounced flavor and tender texture compared to jamón serrano from the hind leg, thanks to its higher ratio of marbled fat and shorter muscle fibers. Cured slowly in the fresh mountain air of La Alberca, Salamanca, this paleta develops a balanced profile—salty-sweet, gently aromatic, and satisfying with each paper-thin slice.
Serrano is named for the sierra (mountain ranges) where hams have traditionally been aged, and remains one of Spain’s most beloved everyday cured meats. Compared to Ibérico ham, serrano is leaner and milder, making it a versatile choice for tapas, bocadillos, salads, and charcuterie boards. These pre-sliced ribbons are best enjoyed at room temperature so the natural fat softens and releases its full aroma.
Serve paleta serrano draped over crusty bread with tomato and olive oil, or pair with aged sheep’s milk cheeses, briny olives, and almonds for a classic Spanish spread. It also elevates tortilla española, roasted vegetables, and warm potato dishes with its savory depth.
Fermin, established in 1956, was the first producer authorized to export Spanish cured hams to the United States. Their curing cellars, located in a UNESCO Biosphere Reserve, offer ideal natural conditions that preserve the heritage and character of traditional serrano.
- Pairings: Rioja Crianza, Cava Brut, Fino Sherry, Manchego, Idiazábal, Marcona almonds.
Ingredients: serrano pork, salt, seasoning (sugar, trisodium citrate, sodium nitrite, potassium nitrate)
Nutritional information coming soon
Nutritional information coming soon