When we talk about how much a ham (or shoulder) yields , we are not referring to the time it will take you to eat it, but to the final percentage that remains of the piece once we have removed the bones and fat.

There are many factors that come into play and determine the yield of the ham and shoulder. Obviously it is not an exact science since each piece is unique, but at Monjamón we will try to give you the best answer so that when you buy our Iberian hams you can also take into account their performance.

How much can you get out of a ham?

The quick answer is no, but why? The ham (hind leg) is the cut that yields the most as it is larger than the shoulder (front leg). In general, our Iberian hams measure between 70 and 90 cm and weigh around 7.5 kilos on average, compared to the shoulders, which measure between 60 and 75 cm and weigh around 4.5 kilos.

At Don Ibérico we work to ensure you the best quality of all our products and meet the highest quality standards .

How to make the most of your ham?

The breed and type of feed of the pigs are two other key factors that determine the performance of the pieces. In the case of our hams and shoulders, all of them are at least 50% Iberian , which means that we only work with Iberian pigs, the native breed of the peninsula.

The higher the percentage of Iberian breed in the pig, the lower the yield of the piece but the more intense the flavour, as 100% Iberian acorn-fed hams and shoulders have a greater amount of external fat. Regarding feeding, an Iberian acorn-fed and double-montanera piece is not the same as one fed in the open field.

Performance of an Iberian ham

In summary, performance is influenced by the type of piece, the breed and the feed, so it is impossible to accurately determine the net performance of all pieces.

But to give you an idea, the yield of the shoulders is 30 to 35% compared to the yield of the hams, which is between 40 and 45% . Even so, you should keep in mind that in the case of Iberian hams, 50% to 75%, their yield may be higher.

In addition to the characteristics of the pieces, the way they are cut also determines the final performance of the product . It is important to know how to proceed and to have the right tools to be able to do it well.

At Monjamón we offer you three options: you can learn how to cut it , which is a lot of work, buy the products already sliced ​​by hand or machine , or choose the piece and have us cut it for you so you can also enjoy the bones and the small pieces that we obtain by cleaning the piece well for your recipes.