Iberian ham slicing yield.

Find out about the cutting yield of an Iberian ham or shoulder ham and calculate what percentage you can get from it according to its weight.

 

The yield of a ham is the amount of Iberian ham that is fit for consumption, the percentage of product obtained once the piece has been cut without taking into account the portions of fat and bones. It is calculated as a percentage of the total weight of the piece.

In the context of choosing between a whole piece of ham or shoulder and the convenience of receiving the product already sliced and vacuum-packed, a dilemma arises that raises questions about the amount of product to be obtained. It is crucial to understand that the weight indicated on the pieces of ham or shoulder refers to the product in its entirety, including bones, hoof, and additional fat, among other components.

Estimated yield of an ibérico ham or shoulder ham

In general terms, our Iberian hams weigh on average between 7 and 10 kilos, while Iberian shoulders vary between 4 and 7 kilos and their approximate yield is:

- 38% approx. of the total weight for Iberian shoulders.

- 42% approx. of the total weight for Iberian hams.

However, this yield can vary according to factors such as the purity of the Iberian breed, the pig's diet, the proportion of fat, the size of the bone, and the cutting method.

It is important to note that the greater the purity of the Iberian breed, the lower the yield, due to a greater proportion of external fat that is not consumable. In other words, in a 100% purebred Iberian ham, the difference between the kilos that the whole piece weighs and the kilos that you will receive with the piece already cut is more noticeable.

To maximize performance, Puente Robles has the resources to maximize the performance of each ham and shoulder. These are specialized machines and professional ham masters in the case of hams and machines in the case of shoulders.

Thus, an approximation of the yield of a ham or shoulder would be: 

- Approximately 2.94 kilos of meat is removed from a 7-kilo ham.

- Approximately 3.78 kilos of meat is removed from a 9-kilo ham.

- Approximately 1.90 kilos of meat is taken from a 5-kilo shoulder.

- Approximately 2.28 kilos of meat is removed from a 6-kilo shoulder.

(H2) The yield of a knife-cut ham

Slicing an Iberian ham or shoulder ham is not only a skill, it is an art that requires a lot of practice and patience. For this reason, at Puente Robles we entrust this meticulous work to professionals with a deep knowledge of the anatomy of the ham and exceptional skill to execute the cut impeccably, getting the best possible performance out of it. To these techniques, we add the use of appropriate tools:

- Ham knife with a long, thin blade to cut thin slices of ham.

- Ham board to keep the ham piece stable and provide greater safety during the process.

From the moment you open your pack of ham, you will be able to appreciate the delicate placement of each slice, its intense flavor and that particular shine and reddish hue of the ham's fat, which indicates the quality of the product and the exceptional knife-cutting.

Therefore, an approximation of the yield of a knife-cut ham and shoulder ham is as follows:

- An 8-kilo knife-cut ham weighs approximately 3.36 kilos, plus the ham blocks, the ham hock and all the edible and usable parts of the cut.

- A 10-kilo ham cut by knife yields approximately 4.2 kilos plus the ham blocks, the ham hock and all the usable and edible parts of the quartering.

- From a 4 kg shoulder cut by knife, 1.52 kg of meat is removed, plus the ham cubes, the knuckle and all the usable and edible parts of the quartering.

- From a 7-kilo shoulder cut by knife, approximately 2.66 kilos of meat is removed, plus the ham cubes, the knuckle and all the usable and edible parts of the quartering.

Both the sliced ham and the edible parts are vacuum-packed. In addition, you can receive the inedible parts if you request them at the time of ordering.

Differences in the yield of an Iberian ham sliced by knife or by machine.

It may seem that the choice between machine slicing and knife slicing makes a big difference in ham yield, but in reality, this is not the case, as long as the person doing the slicing is a professional.

Although there is a minimal difference that can be mentioned in the case of machine slicing, its flavor is milder due to the breakage of small fibers that occurs during boning and pre-cooling. Other differences we can point out are:

The slices obtained by machine are thin and homogeneous, while, with the knife cut, the slices are thin but irregular, typical of a manual cut, but with a texture that only the knife can reach.

As professionals, we would always rely on the great skill of our master slicers. Experts who combine their knowledge with the use of professional tools to give us the pleasure of enjoying irresistible slices of Iberian ham.

As professionals, we would always rely on the great skill of our master slicers. Experts who combine their knowledge with the use of professional tools to give us the pleasure of enjoying irresistible slices of Iberian ham.

As mentioned above, the efficiency of ham slicing depends on several factors such as weight, piece and breed. While it is true that machine slicing allows for a slightly greater utilization of the piece, part of the quality that only a professional slicer is capable of making the most of by cutting areas that the machine cannot reach is lost.

A clear example of this is the "punteo", the first cut made by the ham in the area near the hoof. A key detail that manages to release and enhance the full flavor of the Iberian ham. From there, the complete slicing of the piece begins, following an approximate measurement of 4 centimeters in each slice. Another example is the most inaccessible areas, which the slicer will take advantage of to remove what we know as "cubes" or shavings of ham.

Finally, it is worth mentioning the price difference. Cutting a ham with a knife from start to finish, even by a professional ham cutter with mastery and skill, takes time, about an hour and a half depending on the size of the piece. On the other hand, the same process carried out by a machine takes about 15 minutes.

In summary, both machine slicing and knife slicing have their advantages and disadvantages, and the choice between one or the other will depend on personal preference. However, at Puente Robles we carry out a careful cutting and packaging process, regardless of the method chosen, to ensure maximum product quality.

Contents of a package of ham or shoulder sliced by Puente Robles

At Puente Robles, whether you choose the knife-sliced or machine-sliced option, you will not only receive your ham slices, but we will also include the knuckle, the ham cubes and all the edible and usable parts of the quartering. Likewise, if you request it when placing your order, we can also include the inedible parts.

During the preparation of the different shipping packages, our entire team is involved in taking care of every detail to ensure that our customers receive their products in the shortest possible time and with the assurance of proper preservation.

Once the piece is cut, we distribute the ham slices in 200-gram sachets for vacuum packaging. Thanks to this preservation process, the product maintains its freshness and flavor, preventing it from drying out or absorbing external odors that could interfere with its quality.

We recommend consuming the product within 7 days after opening the sachet to enjoy its optimum quality. However, if kept vacuum-packed, it can be preserved for up to one year.

As for the contents of the package, inside the cardboard box you will find the 200-gram approximately vacuum-packed sachets (the number of sachets varies according to the yield of the piece), as well as the quartering bones and, if you wish, the rest of the inedible parts. While for the paletas, the sachets would be of approximately 100 grams.

Our shipment rigorously follows the Spanish and EU regulations on the transport of perishable foods, ensuring adequate temperature conditions to preserve the cold chain of the food throughout the delivery period, which can vary between 72 hours and 10 days, if shipped outside Spain.

Iberian ham, knife-sliced or machine-sliced?

In conclusion, both the knife-sliced and machine-sliced options are the best way to make the most of the product and with the convenience of receiving it already sliced and vacuum-packed, for greater preservation and consumption, whenever and wherever. It is important to note that, on our website, each of our products has detailed information on the approximate percentage yield of each piece.

At Puente Robles, we strive to provide you with all the necessary information so that you can fully enjoy the soft texture and unique flavor of our sliced products.

Order now and in just a few days you will be able to enjoy the excellence of Iberian ham in every bite!