Jamon de Bellota | Bone-In Jamón Serrano by Fermín
Our friends at Jamones Fermín bring you a very special Jamon de Bellota ham from the medieval mountain town of La Alberca. Cured for almost two years, it has a delicious, full flavor and mild saltiness.
Jamon de Bellota literally means ‘mountain ham’ in Spanish and, of all the hams available in the U.S., these are the most authentic from this standpoint. Each ham is hung to dry in the cool, clean mountain air where it ages for 18 to 24 months.
The result is beautifully cured jamón with a complex flavor and a mild saltiness. Mount this ham in a special holder and it will be a centerpiece of any gathering. Serve this quality Serrano to your guests and they will rave about each delicious slice.
The curing process of the Fermín Jamón Serrano is completely traditional. The hams are cured in drying rooms with open screened windows, caressed by mountain air as it wafts through the area where the hams are hung. They experience the changes of the seasons, losing about 40% of their weight as the pork transforms into a complex, delicious ham.
This Jamón Serrano comes from animals that were born in the region of Salamanca in western Spain. They were raised humanely and spent much of their lives outdoors on Spanish pasture land.
Note: Fermín is now offering trimmed Serrano hams for easy carving, with extra skin and fat removed. This makes it much easier for you to cut your jamón without the hassle of removing the tough exterior parts. Not all Serrano hams will arrive trimmed.
For storage and slicing instructions for whole hams, see this page.
NOTE: Hoof has been removed to conform to USDA standards.
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Nutrition Facts
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.
F.A.Q.
Jamón is Spain’s prized slow-aged ham, known for its deep red color, firm texture, and rich flavor.
Jamón should always be served at room temperature to enjoy its fullest flavor.
Keep it in the refrigerator in its original packaging for 2–3 months or until the best-by date.
A day or two before slicing, remove it from the packaging and let it sit uncut at room temperature on a ham holder or hang it using the rope provided.
Not at all—harmless white mold can appear on cured hams and may be removed with a cloth and olive oil.
They are amino acids formed during the aging process—common in premium hams and cheeses—and are completely safe to eat.
Place it on a ham holder in a cool, dark place and store for 6 to 8 weeks. Cover the cut surface with reserved fat, wrap in plastic, and drape with a light breathable cloth.
Only slice sections you plan to eat within a few days. Do not remove the fat or skin from unsliced parts—they protect the ham from drying out.
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