Serrano paletas are aged in fresh, cool mountain air in the beautiful village of La Alberca. Paleta, or the front leg, is smaller than a jamón and does not take as long to cure. It is beautifully marbled with a rich, nutty flavor and aroma. Cut thin slices by hand and serve on a warm plate with your favorite Spanish vino.

Jamones Fermín only uses locally raised pork to age in their small curing house in the area of Salamanca. The bone-in front shoulder is a bit more difficult to carve than the larger jamón, but some say it has better marbling and a richer flavor.

The ham masters at Fermín follow the ancient curing methods of the region. The paletas are salted, then aged in drying rooms with open screened windows, so the cool, lean mountain breezes caress them into beautifully cured Serrano. As the seasons change, much of the fat melts away, saturating the pork in rich flavors. Before being released, each paleta is individually inspected by hand to ensure it is cured to perfection.