Our Fermín Serrano is produced with white pigs, born and raised in Spain.
Our pigs has more concentration of fat, what makes them better and superior quality due to their marbling in all cuts.
The ETG Serrano (Especialidad Tradicional Garantizada) requires a minimum curing of 10 months (for the ham). Our Serrano Ham is cured in natural curing room and our region’s climate is the one who determines the best curing time for every piece. This is why our Serrano Ham is cured for a minimum of 18 months.
Our natural curing rooms are located at an altitude of more than 1,100m and surrounded by a natural ecosystem called “Las Batuecas-Sierra de Francia”, declared a Natural Reserve by the UNESCO.
Our Serrano Ham is produced under the IFS (International Food Standards) and BRC (Global Food Safety) regulations.
Under the Serrano family we produce Ham, Shoulder, Loin and Coppa. Try them all!
They are absolutely perfect to serve in a charcuterie table, by itself, with Spanish cheese, on a Tapa or on any recipe. Get inspired, visit our Chef Room
Our Serrano category pairs well with a Spanish beer, a Cava, Albariño or even a young Tempranillo.
