We often find ourselves unsure about how to buy jamón. Should we purchase a whole leg, get it in pieces, or go for sliced jamón (whether pre-packaged or freshly cut)? Depending on how we choose to buy it, the price per kilo can vary significantly, even within the same type of jamón and from the same establishment. Naturally, part of this difference is related to the handling of the piece—that is, the labor cost involved in selling a piece as it arrives from the drying room versus deboning, slicing, and packaging it to give us different buying and consumption options. However, the most determining factor in price differences among the various jamón presentation options is related to yield.
We all understand, because we’re used to it, that when we buy a fish, for example, the whole piece is weighed before it’s cleaned and prepared to our liking. A large part of that fish ends up in the trash, or at best, as the main ingredient for a good stock for rice dishes or soups. The same happens with artichokes—after peeling away the outer leaves and leaving the heart, the weight of what we eat is far less than what we discard. This is why buying clean fish fillets or artichoke hearts always costs more than buying these products whole. The same applies to jamón.
But What Exactly Is the Yield of a Jamón?
The yield refers to the percentage of jamón that is ultimately consumed. The rest, which includes the fat, skin, and bone, is considered waste.
The yield of a jamón varies greatly depending on several factors. On one hand, there are the jamones own characteristics (breed, trimming, bone weight, and how clean the jamón is), and on the other hand, the way it is sliced (whether by hand or machine after being deboned). jamones with the leg attached have a lower yield than those without, for obvious reasons, and jamones with skin generally have more waste than those trimmed in a V shape.
When considering the type of jamón, white jamones have a significantly higher yield than Iberian jamones, and within the latter, crossbred Iberian jamones offer a greater yield than 100% Iberian jamones. This is largely due to the higher amount of fat present in purebred Iberian jamones and their crossbreeds. Although we always recommend that each slice of jamón includes a good portion of fat, most of it is discarded. The characteristic morphology of the Iberian breed also contributes to a lower lean meat yield compared to white pigs.
From a white jamón, you can get approximately 50% yield if sliced by hand (this percentage varies greatly depending on the skill of the slicer) and up to 70% if it is deboned beforehand and then machine-sliced. In this case, the skill of the deboners and their precision when trimming also influences the relationship between waste and yield.
For Iberian jamón, the percentages drop to 45% for grain-fed or field-fed Iberian jamones (50% Iberian breed), 43% for acorn-fed Iberian jamones (50% Iberian breed), and 41% for 100% acorn-fed Iberian jamones. In these cases, the yield of these deboned and machine-sliced pieces can rise to between 63% and 58%, respectively.
All of these percentages are approximate. Each jamón is unique, with varying amounts of fat, heavier or lighter bones, and different trimming methods by operators with varying skills and commercial criteria (some prefer to leave more fat on the tip or remove part of the fat covering the maza or babilla).
Making the Most of the Waste
As with the fish mentioned earlier, where the bones and head can be used to make a great stock, jamón waste can also have a second life.
A jamón bone is a classic must-have for broths. Whether it’s been picked clean or still has some meat attached, a jamón bone can give an incredible flavor to a simple stock. We’ve already talked about the importance of the “sustanciero” during the post-war years in our country and the use of jamón bones in this same blog.
Fat also has its uses. Besides being useful while the jamón lasts at home—covering or rubbing the cutting surface with it—you can use it in many recipes to enhance the flavor of stews or sauces.
Lastly, let’s not forget about the skin, often overlooked. We’re very accustomed to seeing jamón with the skin on. In our region, it’s more common to salt jamones with the skin preserved than trimmed in a V shape. While it does add to the waste (although it helps keep the fat white and makes it more usable), it’s also true that when well-cleaned and fried in good olive oil, the skin makes an ideal snack for any day.
So now you know roughly how much jamón you can expect to enjoy if you have a whole leg at home, or why deboned or sliced jamón is more expensive when you buy it. However you choose to enjoy it, remember that jamón is a versatile product—it doesn’t take much to satisfy your appetite, it can be eaten at any time, and it enhances any table where it is served.
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