This “mountain ham” from the town of La Alberca, in western Spain, is produced by Fermín in a traditional manner, with each jamón aging for 18-20 months in the region’s cool mountain air. As the jamón cures, it loses up to 40% of its weight and develops its characteristic rich saltiness and savory meatiness. Set a jamón holder up on your mantle to hold this Jamón Serrano and impress your guests with your good taste.

Fermín, founded in 1956 by Fermín Martín, continues to be owned and operated by the Martín family with the same traditional techniques and artisanal methods as when the company first started. It is located in picturesque La Alberca, a small town in the western Spanish province of Salamanca, a region with a long history of jamón production. Along with support from José Andrés, Fermín became the first jamón producer to import to the United States in 2008.

NOTE: Hoof has been removed to conform to USDA standards.