Serrano Mountain Jamon by Fermin

While not Jamon Iberico, Serrano is the delicious jamon that restaurants in Spain use to make tapas, that you find draped over a crusty slice of baguette that's dripping with green olive oil...

Serrano Mountain Jamon by Fermin save $30.00

$339.00 $369.00   ($21.00/lb)

Add to Cart In Stock. Ships Today, January 31

Wooden jamon holder and knife or Iberian Sausage Sampler

Mountain-raised serrano jamon, cured for 20-24 months
Weight: 16-17 lbs
20-30 servings, depending on appetite
 Free wooden jamon holder and knife or Iberian sausage sampler

This jamón serrano (literally, mountain ham) is made by Fermín in La Alberca, a medieval town tucked away in the Sierra de Francia mountains near Salamanca. It is the only authentic serrano jamon (that is, made from Spanish pigs in Spain) available in the U.S. This matters because Spanish regulations are stricter than those in the U.S. - the pigs live longer and the jamon is cured for more time (20-24 months, in this case). The bottom line is that Fermín serrano jamon has more of that intense flavor than any other serrano on the market.

The pigs are humanely raised near La Alberca, which is located squarely in the 79,000-acre Las Batuecas nature reserve, known for its variety of autochthonous plants and fauna. Cured for nearly two years in the clean mountain air (considerably longer than any other serrano jamon available in the USA), Fermín serrano jamon is a staple at better restaurants in Spain.

Like all our cured jamones, this jamon requires no cooking - just slice thinly and enjoy.

What's so special about Serrano ham?

For centuries, Spaniards have been rolling fresh jamones in pure sea salt and hanging them in their barns to cure. It is a point of pride among Spaniards that they have the best jamon in the world - and they do. Unlike Virginia jamones, which are boiled, or Italian prosciutto jamones, which are cured briefly while coated in lard, serrano jamones are cured in mountain air for at least a year. The curing process makes for deep, complex flavors, less fat than other types of jamon, and a delightfully firm texture.

In most Spanish households you'll find a jamon on its wooden jamon stand in the kitchen. A bit of jamon is often served at lunch and dinner and with the merienda, the Spanish afternoon snack. It's delightful knowing that you have a delicious jamon in the kitchen, waiting to have a slice taken off it.

Before you cut into it, a serrano jamon will keep for months. Once you start cutting into it, it will be fine for a month. You can keep it on a jamon holder as the Spaniards do, covered with a cloth.


  • Wooden jamon holder and knife
  • Iberian Sausage Sampler