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The first oil 'caviar' of real quality made without chemical or heat treatment — just a thin, plant-based alginate skin
Ferran Adrià of El Bulli was the first customer; chefs Albert Adrià, Quique Dacosta and Paco Pérez followed
Drops created with Albert Adrià; Oil Paints developed with the chefs of Disfrutar
Serrano
FERMÍN · SpainIbérico Charcuterie
FERMÍN Jamón Serrano, Bone-In
The classic Spanish ham, ready for the jamonero.
$299.00
From the catalog trusted byBrennan’sGeorgia JamesThe Post OakBourbon Steak
Shipping Note: Ships Monday–Wednesday, packed in dry ice. Local delivery is available for nearby orders. All other pantry items ship via ground.
Arrives cold or we replace itSame product we deliver to restaurantsNo hormones · no antibiotics
Provenance
- Origin
- Spain
- Producer
- FERMÍN
- Grade
- Serrano
- Cut
- Jamón Serrano (hind leg), bone-in
- Breed
- White pig (Serrano)
- Raised
- Grain-fed white pigs; cured in the mountain air of La Alberca
- Weight
- Whole bone-in leg (catch weight)
FERMÍN Jamón Serrano, Bone-In brings the craftsmanship of La Alberca, Salamanca, to the WorldClass table. FERMÍN was the first Ibérico producer authorized to export to the United States and has made traditional cured meats there for more than 60 years.
Style: Serrano. Format: Bone-In. Serve cured products at room temperature for their fullest aroma and texture.
Storage: Refrigerate after receipt and follow the package date and handling directions.
Thawing & cooking
Storage: keep the whole piece in a cool, dry, dark place (60–72°F) — not the refrigerator. Unopened, it keeps for months. • Once cut, cover the exposed face with a few strips of its own fat and a clean cloth; finish within 4–6 weeks. • Setup: clamp in a jamonero (ham stand) hoof-up to start on the thick part (maza); flip for the thinner side (babilla) once the maza reaches the bone. • Carving: remove the outer rind and yellow fat only where you're slicing; cut paper-thin, small slices (2 inches) with a long flexible ham knife, parallel to the board. • Serve slices at room temperature on a warm plate; save bones for stock and broths.
Pair with Fino or Manzanilla sherry, cava, or a young Tempranillo. • Serve with pan con tomate, Marcona almonds and Manchego. • Allow 1–2 oz per person for tapas.
Shipping & cold chain
Shipping Note: Ships Monday–Wednesday, packed in dry ice. Local delivery is available for nearby orders. All other pantry items ship via ground.
Free next-day delivery in Houston, Dallas–Fort Worth, Austin, San Antonio and Phoenix on orders of $200 or more.
Free shipping on orders over $200.
About FERMÍN
FERMÍN IBÉRICO — Crafted in La Alberca, Salamanca, since 1956
Founded by Fermín Martín and Victoriana Gómez in a medieval mountain village over 1,000 m high, inside a UNESCO Biosphere Reserve
In 2005 became the first company authorized to export Ibérico products to the United States; first to export organic Ibérico pork to the U.S. (2016)
Raises its own genetically selected Ibérico pigs at Finca Los Helechales; free-range on the oak dehesa
Still family-run by the founders' children, and sold in more than 20 countries
Where it comes from