Serrano

Serrano is a Spanish term that originally meant from the mountains or mountain-dwelling. It appears in various contexts, including as a surname and in the names of places located in or near mountain ranges. In culinary usage, the term most commonly refers to two products in Spanish-speaking cuisines: the serrano pepper and the jamón serrano.

The Serrano pepper is a hot chili pepper of the species Capsicum annuum. It was developed in the mountainous regions of Mexico. It is typically slender, measuring about 4-6 cm in length, and varies in heat from about 10,000 to 23,000 Scoville units, placing it hotter than a jalapeño but milder than many hotter peppers. It ripens from green to red and is used fresh in salsas, sauces, and pico de gallo, as well as pickled or dried.

Jamón serrano, or serrano ham, is a dry-cured ham produced in Spain. It is made from the hind leg of white pigs, salted and air-dried for several months to years. The result is a firm, pale red meat with a delicate, savory flavor and a slightly nutty aroma. Serrano ham is commonly served thinly sliced in tapas, sandwiches, and cheeses, and is distinct from Jamón Ibérico, which comes from Iberian pigs and has a different fat composition and flavor profile.

The term also appears in geographic names and as a surname, with usage varying by region.