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Bone-In Paleta Serrano by Fermín


Bone-In Paleta Serrano by Fermín

Cured Serrano Shoulder, 9-11 lbs | JM-169

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  • Bone-in Serrano front shoulder
  • Mountain cured in La Alberca
  • Aged for up to 12 months
  • Holder not included
  • Size - 9-11 lbs/4-5 kg

The curing masters at Fermín age these Serrano shoulders in the cool, dry mountain air near the storybook village of La Alberca. The paleta, or front leg, is smaller than a jamón and cures for a shorter time. It has a rich, nutty flavor and a delicious aroma. Carve delectable slices by hand and serve with aged cheese and a glass of wine.

Jamones Fermín cures locally raised pork in its small bodega in the region of Salamanca. The bone-in front shoulder is more challenging to carve than the larger jamón, but some say it has better marbling and a deeper flavor.

Fermín Serrano strictly follows traditional curing methods. The paletas are salted, then hung in drying rooms with open screened windows, so the mountain air can slowly transform them into delectable cured Serrano. Over the seasons much of the fat melts away, bathing the pork in rich flavor. Each paleta is inspected by hand to ensure it is perfectly cured.


Pork shoulder, salt, sugar, trisodium citrate, potassium nitrate and sodium nitrite.

All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.

Use and Care

A bone-in shoulder ham (paleta) will last approximately 6 to 8 weeks. Store in the refrigerator in the plastic wrapper for 2 to 3 months or remove from the plastic and store in a cool dry place on a ham holder or hanging by the rope provided.

Once you cut into it, cover the cut surface with fat from the paleta and a light breathable cloth. The cut surface may dry out a bit; simply cut off the dry portion and continue slicing. Do not remove the fat and skin from areas you are not actively slicing, as they protect the ham from drying out.

A thin layer of mold may appear on whole hams and paletas; this is completely harmless. It can be removed with a clean, damp cloth or with a cloth and olive oil. Small white spots are amino acids found in aged meat and cheese products and are perfectly safe to eat.

Serve the slices at room temperature.

This shoulder ham will yield approximately 4 to 5 pounds of slices.

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