Jamón Fermín belongs to our exclusive line of Serrano products, made from the finest selection of white pigs born and raised in Spain.
Cured for between 18 and 24 months in natural drying rooms in La Alberca (Salamanca, Spain), located at an altitude of over 1,100 meters, in the heart of the Las Batuecas-Sierra de Francia Natural Park, declared a Biosphere Reserve by UNESCO.
Keep in a cool, dry place.
16 to 18 lbs
Serrano Ham
La Alberca, our home, is the place where tradition and quality meet to create the jewel of our cuisine, our culture, the unmistakable symbol of our land: the Iberian ham.
The location of our natural drying rooms in a unique setting and its windows overlooking the mountains offer the perfect temperature and humidity for a slow and peaceful curing process. Here, time stands still, and each piece is caressed by the pure air that descends from the mountains, imbuing our product with character and soul.
Mold, unique and characteristic of the climate of a geographical location like ours, is indicative of a slow and natural healing process.
