Serrano Ham by Fermin

There are two keys that make the quality and flavor of Serrano Ham by Fermin unique. First of all the painstaking selection of the animals, which correspond to an especially fatty Serrano pig breed, followed by its freerange rearing and its natural feeding process. On the other hand the unequalled dry-curing conditions of La Alberca, which sists at a height of 1150 meters over sea level, allows us to use less SALT in the products drying and curing process, hence obtaining singular organolptic qualities.

You can make a delicious bocadillo of Serrano ham with Manchego cheese.

Check our User Guide out for a professional hand carving and storage.

• USDA Approved
• Dry-cured in mountain air
• Cured 18-20 months
• Size 15 – 17lb

Serrano Ham – Jamon Serrano by Fermin

Serrano Ham by Fermin is a type of cured ham made from the meat of white pigs that are raised in the province of Salamanca in western Spain. These pigs are typically fed a diet of natural feed and grains and are raised in a controlled environment.

Fermin is known for their expertise in producing high-quality cured meats, and their Serrano Ham is no exception. The ham is cured for up to 18 months using traditional methods, which allows the flavors to develop and intensify, resulting in a savory, slightly salty flavor with a tender texture.

The fat content in the meat is also important, as it helps to enhance the flavor and gives the ham a distinctive marbled appearance. Serrano Ham by Fermin is typically served thinly sliced as a tapa or appetizer, and is also commonly used in a variety of recipes, such as stews, soups, and sandwiches.

Overall, Serrano Ham by Fermin is a high-quality cured ham that offers a delicious flavor profile and tender texture. While it may not have the same level of prestige as Fermin’s Iberico products, it is still a well-regarded and versatile ingredient in the world of Spanish cuisine.

Note: Hoof removed according to USDA guidelines.

More information about Iberico Ham click here.

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More information about Fermin Ibericos click here