Serrano Shoulder Ham by Fermín – Spanish Serrano Paleta 9-11 lb

The main difference is the breed of the pig. Serrano ham comes from white-breed pigs, such as Duroc, Landrace and Large White, while Ibérico ham comes from Ibérico-breed pigs, a breed native to the Iberian Peninsula, which are classified by diet (acorn-fed, free-range or feed). The curing time is different too. Serrano is a Traditional Specialty Guaranteed (TSG) with minimum curing times of 9 months (bodega), 12 months (reserva) and 15 months (gran reserva), while Ibérico hams must cure for at least 20 to 24 months.

A serrano shoulder (paleta serrana) comes from the front leg and is smaller than a ham (jamón), which comes from the hind leg. For example, a whole Fermín serrano ham weighs about 15–17 lb (6.8–7.7 kg), a Monte Nevado serrano ham about 16.5–17.5 lb (7.5–8.0 kg) and a Fermín serrano shoulder about 9–11 lb (4–5 kg). You will find the size of each piece in its product details.

You need a ham holder (jamonero) to keep the leg steady and a long, flexible ham-carving knife. See our ham knife set.

Secure the leg firmly in a ham holder and carve it with a long, flexible ham knife, cutting thin, even slices. Let the ham rest for 15–20 minutes and serve it at room temperature, never straight from the refrigerator. Serrano is delicious on its own, with crusty bread and olive oil, or on a board with Manchego cheese and Spanish wine. It is also great in sandwiches, scrambled eggs and croquettes. For the full step-by-step, read our guide: How to Serve Jamón Like a Pro.

Keep it in a cool, dry place, away from direct sunlight and heat sources, until you are ready to start carving it. Once you start, see how to store an opened leg in the question below.

An opened serrano leg can last 1 to 3 months without losing quality if it is stored well. Keep it on a ham holder in a cool, dry, well-ventilated place at a steady 59–68 °F (15–20 °C) and 60–70% humidity, away from radiators, ovens and direct sunlight. Cover the cut surface with the fat you trimmed off, or with a clean cotton cloth. Avoid plastic wrap, which keeps the ham from breathing. Carve only what you plan to eat.

It is not the best place for a whole leg. Extreme cold changes the texture and flavor of the ham, and the humidity of a refrigerator can interfere with the cure.

Yes, once it has been cut, although it is not ideal. Freezing can take away part of the ham's juicy texture, its aroma and the silky quality of its fat. If you do freeze it, small cubes or trimmings for stews, and the bone for broth, work better than thin slices.

You can buy bone-in serrano hams and shoulders online at Deliberico, and we ship them to the continental U.S. We import our serrano hams and shoulders from Spanish producers such as Fermín and Monte Nevado and sell them directly to you. Browse our serrano ham collection and choose between a whole ham (jamón) or a shoulder (paleta) and by size. If you are not sure which one to pick, contact us and we will help you choose.

We ship to the continental U.S. Ground shipping usually takes 1 to 7 business days, depending on your location. For example, it can take 1 to 2 days to Florida and 6 to 7 business days to the West Coast, not counting weekends. Expedited shipping options are also available. If you want your ham for Christmas, we recommend ordering by December 15, because the holiday season is very busy for carriers and delays might occur.

No. A whole bone-in serrano ham or shoulder is dry-cured, so it does not need refrigeration and travels at room temperature, packed to protect it in transit. When it arrives, take it out of the box and keep it in a cool, dry place, away from sun and heat, until you start carving it.