Jamón Serrano literally means 'mountain ham' in Spanish and Fermín’s Serrano hams live up to the name. Each ham is hung to dry in the cool, clean mountain air to age for up to two years. The result is an intensely marbled ham with a rich, complex flavor. This boneless ham can be carved by hand or mechanical slicer and is easy to cut into pieces for sharing.

Fermín Serrano ham comes from animals that were born in the province of Salamanca in western Spain. They were raised in the mountains and spent much of their lives outdoors on Spanish pasture. The aging process which at Fermín is completely traditional. The hams are cured in drying rooms with open screened windows, caressed by mountain air as it wafts through the area where the hams are hung.

Most Serrano hams available today are aged rapidly in temperature-controlled curing facilities, where the conditions are artificially engineered to reproduce the mountain climate. Not so with Fermín. These hams are cured by the change of the seasons and the action of salt over time.

This boneless Serrano ham can be stored for weeks in the refrigerator. Slice by hand mounted in a boneless ham holder, or you can cut with a mechanical slicer. You can cut this ham into pieces and share with friends or wrap pieces carefully and freeze for later use.

For storage and slicing instructions for whole hams, see this page.

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